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.
