Sticky chicken drumsticks and chips with American-style salad
- Recipe by Imelda McMahon -
Slimming World
A WORD FROM THE CHEF
A spicy sriracha marinade livens up chicken drumsticks, while the refreshing crunchy salad will help you keep your cool.
INGREDIENTS
Eight chicken drumsticks, skin and visible fat removed, flesh scored
2tsp smoked paprika
½ tsp ground allspice
Two level tbsp sriracha
800g floury potatoes, such as Maris Piper or King Edward, cut into chips
Low-calorie cooking spray
For the salad
Four celery sticks, chopped
A cucumber, halved lengthways, deseeded and sliced
Two little gem lettuces, shredded
200g radishes, chopped
200g fat-free natural yogurt
½ small pack fresh chives, chopped, reserving some to serve
Juice of one lemon
½ tsp garlic granules
METHOD
Put the chicken, spices and one level tbsp sriracha in a large bowl. Mix everything together using your hands, until the chicken is evenly coated. Cover and chill for at least one hour, or overnight.
Preheat your oven to 200°C/fan 180°C/gas 6.
Spread the chips out on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray.
Spread the drumsticks out on another non-stick baking tray. Put the chips on the shelf below the chicken and cook for 20 minutes, then turn everything and swap over the trays. Cook for a further 20 minutes, or until the chicken is cooked through.
At the same time, toss together the celery, cucumber, lettuce and radishes. Mix the yogurt with the chives, lemon juice and garlic granules, and season lightly.
Stir the yogurt dressing through the salad and scatter over the reserved chives. Brush the remaining sriracha evenly over the chicken. Serve two drumsticks per person with the chips and salad.
ABOUT THE CHEF
Imelda McMahon is the Slimming World consultant for Cootehill. Her group meetings take place in the Presbyterian Hall, Cootehill, on Wednesday evenings at 5pm and 6:30pm.
Contact Imelda on 086-3071688 for more details.
YOU MIGHT ALSO ENJOY: