Ingredients (serves 4)
8 small chicken drumsticks
1/3 cup honey
1 1/2 tablespoons salt-reduced soy sauce
1 teaspoon sesame seeds
500g frozen stir-fry vegetables
250g packet steamed basmati rice (we used Tilda brand Coconut, chilli and lemongrass)
1/4 cup cashew nuts, toasted, chopped
2/3 cup fresh coriander leaves, chopped
3 green onions, thinly sliced
Method
1. Preheat oven to 200°C/180°C fan-forced. Line a baking dish with baking paper.
2. Cut 3 deep slits in each drumstick (see note). Place drumsticks, honey, soy sauce and sesame seeds in a large bowl. Toss to combine. Place in prepared dish. Bake, turning and basting occasionally, for 35 to 40 minutes or until chicken is cooked through.
3. Bring a saucepan of water to the boil over high heat. Add vegetables. Cook for 5 minutes or until just tender. Drain.
4. Cook rice according to packet directions. Place vegetables, rice, nuts, coriander and onion in a large bowl. Toss to combine. Divide vegetable rice and drumsticks between plates. Serve.
Notes
Cutting slits into each drumstick allows the marinade to penetrate the meat and reduces cooking time. Cut 2cm-deep slits into each drumstick. Avoid cutting all the way to the bone. Always supervise kids using knives.
Healthy tip: Chicken skin is high in fat and should not be eaten regularly.
Source
Super Food Ideas - April 2008, Page 63
Recipe by Liz Macri
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