8 Rangitikei free range chicken drumsticks
1 inch piece peeled fresh ginger, sliced into thin strips
1/4 cup each honey and light soy sauce
1 red chilli, seeds removed and sliced into strips
1 tablespoon sesame oil
1 telegraph cucumber peeled into ribbons
2 spring onions, 2 radishes finely sliced
1 tablespoon avocado oil
Squeeze lime juice
1 tablespoon black sesame seeds
1 small bunch coriander, chopped
1 small garlic clove, diced
1 cup thick Greek style yogurt
Sea salt & cracked pepper
Pre-heat the oven to 170°C. Combine the ginger, honey, soy, red chilli and sesame oil. Toss the drumsticks in the marinade and allow to marinate for at least 2 hours or overnight.
Place chicken drums in a single layer in a lined roasting tray and cook for 35-40 minutes basting 2-3 times until golden, sticky and cooked through. Sprinkle with black sesame seeds.
For the cucumber salad toss together the cucumber ribbons, spring onion, radish and dress with the avocado oil, lime juice and extra sesame seeds.
Whizz the coriander and garlic until finely chopped then stir through the yoghurt, season to taste.
Serve the sticky drumsticks with the cucumber salad and dress with the coriander yoghurt.