Triple tested: Serve these chicken drumsticks with chunky wedges for extra tastiness – a great dish for a buffet party, too. Brought to you by Essentials magazine
Ingredients
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- 1 clove garlic, crushed
- 8 organic free-range chicken drumsticks
- 200g tub fresh tomato salsa
- Juice of1 lime
- Small bunch fresh coriander, chopped
CHECK YOU’VE GOT
- 175g spicy mango chutney
- 1tbsp EPC very lazy ginger, drained
- 400g bag frozen potato wedges
- 340g tin sweetcorn, drained
- Garlic mayonnaise, to serve (optional)
Method
- Heat the oven to Mark 6/200C. In a large, ovenproof dish, mix together the mango chutney, ginger and garlic with some seasoning. Add the chicken, toss to coat and cook for 25 mins or until golden and cooked through.
- Meanwhile, arrange the potato wedges on a large baking tray and bake according to the instructions on the pack.
- For the sweetcorn salsa, mix the tomato salsa with the lime juice, coriander and sweetcorn. Serve chicken with the sweetcorn salsa, potato wedges and garlic mayo if you like.