Tangy chicken drumsticks
Time to make: 35 mins , plus min 1 hr marinating
( Hands-on time: 35 mins )
Total cost: $ 16.00 / $ 4.00 per serve
(at time of publication)
Nutrition Info.(per serve)
8 chicken drumsticks, skin removed
4 tablespoons tomato chutney
3 tablespoons steak sauce
3 tablespoons liquid honey
1 1/2 cups couscous
1 1/2 cups liquid salt-reduced chicken stock
3 spring onions, chopped
3 tablespoons diced marinated peppers or peppadews
3 tablespoons chopped walnuts
3 tablespoons roughly chopped fresh mint
4 cups tomato, basil and cucumber salad
Total fat 14g
Saturated fat 3g
Dietary fibre 7g
1 Trim drumsticks of visible fat. Make several deep slashes in the fleshy end of each stick. Place in a non-metallic bowl. In a separate small bowl mix marinade ingredients together. Coat drumsticks. Cover and marinate for at least 1 hour in the fridge.
2 When ready to cook, place drumsticks on a heated barbecue or under a grill and cook for 10-15 minutes until evenly cooked.
3 To prepare couscous, place in a large bowl. Bring chicken stock to the boil in a small pan and pour over couscous. Cover with a lid and leave for 5 minutes.
4 Fluff up couscous with a fork. Add remaining couscous ingredients and stir through. Garnish chicken with mint and serve with couscous and salad.
Make it gluten free: Use gluten-free steak sauce, tomato chutney and stock. Use rice instead of couscous.
Hanu de Jong
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