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 220°C/200°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 the drumsticks in a roasting dish. Roast for 35 min or until crispy and cooked through.

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2 Peel and slice

Meanwhile, slice the red cabbage finely. Place the cabbage in a bowl and massage until softened. Peel and slice the carrot into very thin matchsticks. Slice the zucchini into very thin matchsticks. Chop the pineapple into small pieces. Mince the spring onion and red chilli (remove the seeds if you prefer a milder taste). Chop the coriander.

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3 Make dressing

In a bowl, combine the mayonnaise, 0.75/1/1.5 Tbsp of lime juice, sweet chilli sauce, salt and pepper - this is your dressing. 

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4 Mix

Add the carrot, zucchini, pineapple, spring onion, chilli and coriander to the cabbage bowl and pour the dressing on top. Mix well and set aside.

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5 Toast and serve

Toast the sesame seeds in a hot, dry pan for 2 min or until starting to brown.

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6 Serve

Sprinkle the roasted chicken with the toasted sesame seeds and serve the slaw to the side. 

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 1154 · Prot 94 · Carbs 43 · Fat 69

Dairy-Free

Ingredients

Number of people

Drumsticks

Chicken drumsticks 900 Grams
Sesame oil 15 ML
Ginger 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Coleslaw

Mayonnaise 50 Grams
Red cabbage 300 Grams
Carrot 1 Piece
Small zucchini 2 Pieces
Pineapple slices 140 Grams
Spring onion 40 Grams
Large red chilli 1 Piece
Fresh coriander 15 Grams

Dressing

Lime 1 Piece
Sweet chilli sauce 40 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Sesame seeds 10 Grams

The best coleslaw ever!

Cooking Time: 35 min

Cals 1154 · Prot 94 · Carbs 43 · Fat 69

Dairy-Free

Instructions

photo

1 Roast chicken

Preheat the oven to 220°C/200°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 the drumsticks in a roasting dish. Roast for 35 min or until crispy and cooked through.

photo

2 Peel and slice

Meanwhile, slice the red cabbage finely. Place the cabbage in a bowl and massage until softened. Peel and slice the carrot into very thin matchsticks. Slice the zucchini into very thin matchsticks. Chop the pineapple into small pieces. Mince the spring onion and red chilli (remove the seeds if you prefer a milder taste). Chop the coriander.

photo

3 Make dressing

In a bowl, combine the mayonnaise, 0.75/1/1.5 Tbsp of lime juice, sweet chilli sauce, salt and pepper - this is your dressing. 

photo

4 Mix

Add the carrot, zucchini, pineapple, spring onion, chilli and coriander to the cabbage bowl and pour the dressing on top. Mix well and set aside.

photo

5 Toast and serve

Toast the sesame seeds in a hot, dry pan for 2 min or until starting to brown.

photo

6 Serve

Sprinkle the roasted chicken with the toasted sesame seeds and serve the slaw to the side. 

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 900 Grams
Sesame oil 15 ML
Ginger 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Coleslaw

Mayonnaise 50 Grams
Red cabbage 300 Grams
Carrot 1 Piece
Small zucchini 2 Pieces
Pineapple slices 140 Grams
Spring onion 40 Grams
Large red chilli 1 Piece
Fresh coriander 15 Grams

Dressing

Lime 1 Piece
Sweet chilli sauce 40 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Sesame seeds 10 Grams
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