With the skin removed, drumsticks fall into the low fat food category. They are a terrific source of a range of B group vitamins, vitamin E, and pantothenic acid and cooked like this, they taste great.
Remove skin from the drumsticks - by cutting down under the skin to the knuckle, and using a clean tea towel, take hold of the skin and pull it off the bone - I find it too slippery just using bare hards.
Combine tamari, honey, lemon, chilli and sesame oil to make the marinade, and pour over the drumsticks. Leave for one hour or longer if time permits.
Preheat oven to 180 degrees Celsius.
Place chicken in oven for 30 minutes, turning occasionally to coat in sauce.
To make the coleslaw, mix together cabbage, carrot, herbs and sesame seeds. Combine remaining ingredients for the dressing and pour over the coleslaw, mixing well.
Serve chicken with coleslaw.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 30 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2359 kj |
| Calories | 564 kcal |
| Fat | 36 g |
| Saturated Fat | 7.2 g |
| Total Carbohydrate | 8.9 g |
| Total Protein | 49.8 g |
| Fibre | 2.8 g |
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