These chicken drumsticks have a super tasty crust with a hint of chilli and work perfectly with the fresh fruit coleslaw.
12 Rangitikei free range chicken drumsticks
1/2 cup roasted cashew nuts
1 clove garlic, peeled
2-3 slices fresh ginger, peeled
Small handful of coriander
1 small chilli sliced
1 tablespoon coconut oil
1 teaspoon turmeric
1/4 Chinese cabbage or similar
1/4 cup Mint, shredded
1 large Carrot, cut into julienne strips
3 Radishes, finely sliced
1 small red onion, finely sliced
1 mango, cut into thin strips
Dressing : 1 tablespoon tahini paste, 1/4 cup sesame oil, 2 tablespoons lemon juice, 1 tablespoon maple syrup
In the food processor combine the cashew nuts, garlic, ginger, coriander and chilli and whiz until finely chopped. Add the coconut oil and soy and whiz until the texture of crunchy peanut butter.
Marinate the chicken drums in the cashew satay for at least 1 hour or overnight.
Pre-heat the oven to 180 degs and line a large shallow roasting pan with baking paper. Arrange the marinated drums in the dish in a single layer and roast for 40-50 minutes or until golden and cooked through. For the slaw slice the cabbage very finely and toss gently with the shredded mint, julienne carrot, sliced radish and onion and thin strips of mango. Whisk the dressing ingredients together and season to taste. Toss the salad with the dressing about 5 minutes before serving.
Serve the drums in a shallow bowl and top with extra cashews and serve with the dressed mango salad.