Marinated chicken and coleslaw
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Tell the kids you are making bird in a basket for tea and they are sure to be intrigued enough to help out. The chicken in Andy McLeish's recipe carries a dynamic flavour thanks to a marinade of honey, soy and ketchup.
First published in 2015
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Ingredients
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Imperial
Chicken drumsticks
- 500g of chicken drumsticks
- 3 garlic cloves, peeled and crushed
- 2 tbsp of tomato ketchup
- 3 tbsp of soy sauce
- 2 tbsp of honey
- 1 tsp ground ginger
Coleslaw
- 1/4 red cabbage
- 2 spring onions, washed
- 4 carrots, peeled and grated
- 3 tsp sweet chilli sauce
- 1/2 lime, juiced
- 3 tbsp of mayonnaise
- 1 pinch of salt
- 1 pinch of pepper
SAVE RECIPE
Method
1
Combine the garlic, tomato ketchup, soy sauce, honey and ground ginger to make a paste
- 3 garlic cloves, peeled and crushed
- 2 tbsp of tomato ketchup
- 3 tbsp of soy sauce
- 2 tbsp of honey
- 1 tsp ground ginger
2
Using your hands, coat the chicken drumsticks in the marinade. Leave to marinate for an hour
- 500g of chicken drumsticks
3
Meanwhile, for the coleslaw, finely shred the cabbage and finely slice the spring onions, keeping the white and green parts separate
- 1/4 red cabbage
- 2 spring onions, washed
4
Combine the sweet chilli sauce, lime juice, seasoning and mayonnaise in a large bowl and stir to combine. Mix through the cabbage, grated carrot and spring onion whites until coated in the dressing
- 1/2 lime, juiced
- 3 tbsp of mayonnaise
- 4 carrots, peeled and grated
- 1 pinch of salt
- 1 pinch of pepper
- 3 tsp sweet chilli sauce
5
Preheat the oven to 200°C/gas mark 6
6
Place the chicken drumsticks on a roasting tray lined with parchment paper and cook for 40-45 minutes, turning halfway through. Once cooked, the chicken will be crisp and golden brown
7
Make a small nest of coleslaw in the centre of each plate, arrange the chicken drumsticks on top. Sprinkle with the spring onion greens and serve immediately
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