Crispy Ginger and Chilli Drumsticks with Brown Rice
and Sweet Cabbage Slaw
Fun, colourful and spicy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
35 min
Fun, colourful and spicy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Roast
Tomato paste
0 Grams
Honey
0 Grams
Pineapple slices
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Season chicken
Preheat the oven to 225°C. Place the drumsticks in a mixing bowl and coat with grated ginger, tomato paste, honey, salt and chili flakes.
2 Add and roast
Cut bell pepper and pineapple to cubes. Place chicken, peppers and pineapple on a roasting dish, making sure that they all have space, and roast in the oven for 30–35 minutes.
3 Boil rice
Cook the rice in boiling water with salt, covered, for 15–20 minutes or until the water is absorbed.
4 Mix slaw
Remove the core of the cabbage and shred cabbage thinly. Clean and slice spring onion. Rinse and cut carrot and apple to very thin strips. Season the slaw with 2 Tbsp of lemon juice, salt and black pepper.
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