Poultry 
30 Min
pretty easy 
4 People
Chicken drumsticks marinated in a creamy coconut peanut dressing along side a fresh wombok slaw with mango and coriander.
1. Zest and juice the lime. Roughly chop or crush peanuts. Blend with coconut milk and 1 tbsp soy sauce until combined but slightly textured. Season with more soy sauce if needed.
2. Slash chicken to the bone. Coat with 1/4 cup of satay dressing and 1/2 tbsp oil. Heat BBQ over high heat and cook for 20 minutes, turning, or until cooked through (see notes).
3. Shred wombok. Slice spring onions and julienne carrots (or cut into thin matchsticks). Slice mango and chop coriander.
4. Toss prepared vegetables with satay dressing. Scatter over sliced red chilli.
5. Serve chicken drumsticks with mango and wombok slaw.
Notes:
Alternatively you can cook chicken in the oven. Set the temperature to 220ºC and roast for 25 minutes, or until cooked through.
2. Slash chicken to the bone. Coat with 1/4 cup of satay dressing and 1/2 tbsp oil. Heat BBQ over high heat and cook for 20 minutes, turning, or until cooked through (see notes).
3. Shred wombok. Slice spring onions and julienne carrots (or cut into thin matchsticks). Slice mango and chop coriander.
4. Toss prepared vegetables with satay dressing. Scatter over sliced red chilli.
5. Serve chicken drumsticks with mango and wombok slaw.
Notes:
Alternatively you can cook chicken in the oven. Set the temperature to 220ºC and roast for 25 minutes, or until cooked through.
lime 1
roasted peanuts 1 packet (100g)
coconut milk 165ml
chicken drumsticks 8-pack
baby wombok cabbage 1/2
spring onions 1/4 bunch
carrots 2
mango 1
coriander 1 packet
red chilli 1
From your pantry:
oil (for cooking), soy sauce
roasted peanuts 1 packet (100g)
coconut milk 165ml
chicken drumsticks 8-pack
baby wombok cabbage 1/2
spring onions 1/4 bunch
carrots 2
mango 1
coriander 1 packet
red chilli 1
From your pantry:
oil (for cooking), soy sauce
