Honey Drumsticks & Slaw
Developed by Accredited Practising Dietitian and Accredited Nutritionist, 'The Nutrition Guy' - Joel Feren.
12 x chicken drumsticks, skin on
½ cup Capilano's Australian honey, warmed
2/3 cup orange juice
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
4 garlic cloves, crushed
½ head red cabbage, cored and thinly sliced
½ head green cabbage, cored and thinly sliced
4 spring onions, green tips only, finely chopped
1 carrot, peeled and shredded
½ cup mayonnaise
Juice from 1 lemon
1 tbsp. vinegar
1 tbsp. Capilano's Australian honey
Pinch of salt and pepper
Preheat oven to 180°C.
Place chicken drumsticks in an ovenproof dish in a single layer.
Combine honey, orange juice, balsamic vinegar, oil and garlic in mixing bowl and mix well.
Add marinade over the chicken.
Roast for 45-50 minutes, turning at 10-minute intervals, or until browned and cooked through.
While the chicken cooks, combine mayonnaise, lemon juice, vinegar, honey and salt and pepper in a bowl and mix well.
Add cabbages, carrot and spring onions to a large salad-serving dish. Drizzle with dressing and toss to completely combine.
Serve chicken alongside coleslaw.