Ginger Drumsticks

with Spicy Pineapple Coleslaw

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low-carb
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low-carb
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Instructions

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1 Roast chicken

Preheat the oven to 225°C. Place the chicken drumsticks in a mixing bowl with the sesame oil and freshly grated ginger. Season with salt and pepper and mix well to coat the drumsticks. Place them in a roasting dish. Roast for 30–35 minutes until crispy.

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2 Peel and slice

Meanwhile, cut red cabbage to very thin strips. In a bowl, massage the strips a little so that they soften a bit. Peel and cut carrot to very thin sticks. Cut zucchini to very thin sticks. Cut pineapple to small pieces. Mince spring onion and red chilli (remove seeds if you prefer a milder taste). Chop coriander.

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3 Make dressing

In a bowl, combine mayonnaise, lime juice, sweet chilli sauce, salt and pepper.

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4 Mix

Pour the dressing on top of the vegetables, mix well and set aside.

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5 Toast and serve

Toast sesame seeds on a hot pan without oil for about 2 minutes, stirring, until nicely browned. Sprinkle the roasted chicken with toasted sesame seeds and serve with the slaw.

Tips for fussy eaters

Serve the chicken with boiled rice and a bit of slaw on the side.

Pro tip

Planning to have leftovers tomorrow? Don't dress the coleslaw until you're about to eat, it or it will go soggy!

The best coleslaw ever!

Cooking Time: 35 min

Cals 659 · Prot 56.2 · Carbs 33.9 · Fat 33

Ingredients

Number of people

Drumsticks

Chicken drumsticks 600.00 Grams
Sesame oil 20.00 ML
Ginger 50.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Coleslaw

Red cabbage 150.00 Grams
Carrot 1.00 Pieces
Zucchini large 1.00 Pieces
Pineapple slices, canned 120.00 Grams
Spring onion 30.00 Grams
Red chilli large 1.00 Pieces
Fresh coriander 20.00 Grams

Dressing

Mayonnaise 60.00 Grams
Lime 1.00 Pieces
Sweet chilli sauce 15.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To serve

Sesame seeds 15.00 Grams

The best coleslaw ever!

Cooking Time: 35 min

Cals 659 · Prot 56.2 · Carbs 33.9 · Fat 33

Instructions

photo

1 Roast chicken

Preheat the oven to 225°C. Place the chicken drumsticks in a mixing bowl with the sesame oil and freshly grated ginger. Season with salt and pepper and mix well to coat the drumsticks. Place them in a roasting dish. Roast for 30–35 minutes until crispy.

photo

2 Peel and slice

Meanwhile, cut red cabbage to very thin strips. In a bowl, massage the strips a little so that they soften a bit. Peel and cut carrot to very thin sticks. Cut zucchini to very thin sticks. Cut pineapple to small pieces. Mince spring onion and red chilli (remove seeds if you prefer a milder taste). Chop coriander.

photo

3 Make dressing

In a bowl, combine mayonnaise, lime juice, sweet chilli sauce, salt and pepper.

photo

4 Mix

Pour the dressing on top of the vegetables, mix well and set aside.

photo

5 Toast and serve

Toast sesame seeds on a hot pan without oil for about 2 minutes, stirring, until nicely browned. Sprinkle the roasted chicken with toasted sesame seeds and serve with the slaw.

Tips for fussy eaters

Serve the chicken with boiled rice and a bit of slaw on the side.

Pro tip

Planning to have leftovers tomorrow? Don't dress the coleslaw until you're about to eat, it or it will go soggy!

Ingredients

Number of people

Drumsticks

Chicken drumsticks 600.00 Grams
Sesame oil 20.00 ML
Ginger 50.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Coleslaw

Red cabbage 150.00 Grams
Carrot 1.00 Pieces
Zucchini large 1.00 Pieces
Pineapple slices, canned 120.00 Grams
Spring onion 30.00 Grams
Red chilli large 1.00 Pieces
Fresh coriander 20.00 Grams

Dressing

Mayonnaise 60.00 Grams
Lime 1.00 Pieces
Sweet chilli sauce 15.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To serve

Sesame seeds 15.00 Grams
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