Foodie Friday: There’s so much to love about Hayden Quinn’s Sticky Chicken Drumsticks with Coconut Rice. This is one time that we are sure you’ll not mind having sticky fingers.
Prep: –
Cook: –
Servings: 4
INGREDIENTS
- 1⁄2 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
- 1⁄4 bunch coriander
- 2 tbs roasted peanuts, chopped
COCONUT RICE
- 2 cups (400g) long-grain rice, rinsed
- 3⁄4 cup (180ml) coconut milk
METHOD
Step 1
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 on 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.
Step 2
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.
Step 3
Divide rice and chicken among 4 plates along with cucumber, lime wedges, lettuce and peanuts. Scatter with coriander and serve with extra sambal oelek.
Source: www.delicious.com.au
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