Ingredients
12 x fresh chicken drumsticks, skin on
½ cup Capilano orange blossom, honey, warmed
2/3 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons 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 tablespoon of vinegar
1 tablespoon of Capilano honey
Pinch of salt and pepper
½ cup Capilano orange blossom, honey, warmed
2/3 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons 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 tablespoon of vinegar
1 tablespoon of Capilano honey
Pinch of salt and pepper
Instructions
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1
Preheat oven to 356°F.
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2
Place chicken drumsticks in an ovenproof dish in a single layer.
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3
Combine honey, orange juice, balsamic vinegar, oil and garlic in mixing bowl and mix well.
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4
Add marinade over the chicken.
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5
Roast for 45-50 minutes, turning at 10-minute intervals, or until browned and cooked through.
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6
While the chicken cooks, combine mayonnaise, lemon juice, vinegar, honey and salt and pepper in a bowl and mix well.
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7
Add cabbages, carrot and spring onions to a large salad-serving dish. Drizzle with dressing and toss to completely combine.
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8
Serve chicken alongside coleslaw.
