The KISS Principle

The KISS Principle | Keep it Simple Suppers

Looking to extend your repertoire of family favourite mid-week meals which are simple to prepare and quick to cook (so even the kids can roll up their sleeves and help)? Here is a delicious, finger-licking recipe from the Westinghouse Kids in the Kitchen cookbook which the whole family will love!

Sticky chicken drumsticks with Asian slaw

Serves 4

Ingredients

Drumsticks:

• 8 chicken drumsticks
• ¼ cup soy sauce
• ¼ cup sweet chili sauce
• 2 cloves of garlic
• ¼ tsp mustard powder
• 1 tbsp. honey
• Salt and pepper

Asian Slaw:

• ½ wombok (Chinese cabbage)
• 1 carrot
• 2 tbsp. sesame seeds
• ½ purple onion
• 4 sprigs of coriander
• 1 tbsp. sesame oil
• 1 tbsp. olive oil
• 3 tsp soy sauce
• 1 clove of garlic
• 1 shallot
• Salt and pepper

Method

Chicken drumsticks:

1. Preheat oven to 180˚C
2. Finely chop garlic and place into a large bowl. Add the soy sauce, sweet chili sauce, honey, mustard powder, salt, pepper and garlic. Stir to combine
3. Add chicken drumsticks and rub mixture into each drumstick
4. Cover and place into the fridge for 30 minutes
5. Line a baking tray with baking paper and place chicken drumsticks onto the tray. Bake for 30 minutes
6. Turn the chicken drumsticks and bake for a further 15-20 minutes, or until cooked

Asian slaw:

1. Wash wombok and carrot
2. Grate carrot, finely shred wombok and thinly slice the onion. Remove coriander sprigs from stem. Toss together in a large bowl
3. Finely chop shallot and garlic clove
4. In a small jug, mix shallot, sesame oil, olive oil and soy sauce. Sprinkle with salt and pepper. Drizzle the over salad 5 minutes before serving
5. Sprinkle the slaw with sesame seeds to serve

Kids in the Kitchen can:

• Measure the ingredients
• Make and stir the marinade
• Rub the marinade into the chicken drumsticks
• Grate the carrot
• Remove coriander sprigs from the stalks
• Make the dressing

 

For more recipes and inspiration click here!