Orange, maple and mustard chicken drumsticks with coleslaw
Deliciously sticky chicken drumsticks are great served hot for a midweek supper or cold for a picnic. Crunchy coleslaw adds contrasting flavours and textures.
Ingredients
- 1kg/2lb 4oz chicken drumsticks
For the marinade
- 4 tbsp maple syrup
- 2 tbsp wholegrain mustard
- 1 tbsp light olive oil
- 1 tsp Worcestershire sauce
- 1 large orange, grated zest only
- ½ tsp sea salt
For the coleslaw
- 280g/10oz white cabbage, finely shredded
- 80²µ/2¾´Ç³ú fennel (roughly ½ a small bulb), finely shredded
- 1 small carrot, finely shredded or coarsely grated
- 6 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp runny honey
Method
Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge.
Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through.
To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside.
Serve the drumsticks hot or at room temperature, with the coleslaw on the side.
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