Sweet and Sticky Chicken Drumsticks with Coleslaw

cook 30 mins
  • 2 tablespoons clear honey
  • 1 tablespoon wholegrain mustard
  • 3 tablespoons tomato ketchup
  • 2 teaspoons dark soy sauce
  • 1 tablespoon olive oil
  • 8 chicken drumsticks
  • 1/4 small savoy cabbage, shredded
  • 2 large carrots, peeled and roughly grated
  • 2 tablespoons chopped parsley
  • 5 tablespoons mayonnaise
  • 4 tablespoons crème fraîche
  • 1 tablespoon water
  • pepper
  • bread rolls, to serve (optional)
  • Place the honey, mustard seeds, ketchup, soy sauce and oil in a large mixing bowl and blend well. Add the chicken drumsticks and toss in the marinade. Place in a roasting tin, brush over any remaining marinade and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until golden and cooked through.
  • Meanwhile, make the coleslaw. Place the shredded cabbage, carrots and parsley in a mixing bowl and toss together. Mix together the mayonnaise, crème fraîche and measurement water in a separate bowl then season well with pepper. Spoon over the coleslaw, then mix and toss well to coat in the dressing.
  • Serve the chicken drumsticks with the coleslaw and bread rolls, if liked.
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