STICKY CHICKEN DRUM­STICKS WITH

Sunday Herald Sun - Stellar - - On Sunday -

CO­CONUT RICE

“Kids young and old will love the sweet, sticky soy and co­conut combo.” SERVES 4 ½ cup (125ml) ke­cap ma­nis 1 tbs sam­bal oelek, plus ex­tra to serve 1 tsp ground turmeric 8 chicken drum­sticks 1 but­ter let­tuce, leaves sep­a­rated 1 cu­cum­ber, sliced 1 lime, cut into wedges ¼ bunch co­rian­der 2 tbs roasted peanuts, chopped Co­conut rice 2 cups (400g) long- grain rice, rinsed ¾ cup (180ml) co­conut milk Pre­heat oven to 200°C. Line a large bak­ing tray with bak­ing paper. Com­bine ke­cap ma­nis, sam­bal oelek and turmeric in a bowl, add drum­sticks and turn to coat. Place in a shal­low dish to mar­i­nate for 20 min­utes, or longer if time al­lows, turn­ing once. Place on a wire rack in pre­pared tray, pour half the mari­nade over and roast for 35-40 min­utes, bast­ing ev­ery 10 min­utes with re­main­ing mari­nade, un­til cooked through and well browned. Loosely cover with foil to rest for 10 min­utes. Mean­while, for co­conut rice, place rice, co­conut milk and 2 cups water in a saucepan. Bring to the boil, then re­duce heat to low, cover and cook for 12 min­utes. Re­move from heat and stand for 10 min­utes with­out un­cov­er­ing. Fluff up with a fork. Di­vide rice and chicken among 4 plates along with let­tuce, cu­cum­ber and lime wedges, scat­ter with co­rian­der and peanuts, and serve with ex­tra sam­bal oelek.

PER SERVE

• 51G PRO­TEIN

• 14G SAT FAT

• 98G CARB

• 16G SUG­ARS

• 955MG SODIUM

• 900 CAL (3770KJ)

HAY­DEN QUINN

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