Chipotle Chicken and Slaw


If you leave out the optional corn on the cob, this will cost less than £1 per serving

I might sound like a broken record, but chicken drumsticks are excellent value and make for perfect, hassle-free weekend meals. Invariably once coated in your preferred marinade, all you need to do then is bake them in the oven for about half an hour.

Chipotle Chicken and Slaw from BBC Good Food will appeal to heat freaks, but it’s not too hot to put off those who have more sensitive palettes. The slaw, comprising red and white cabbage, avocado, carrot and lime zest is quite fancy, but there are simpler and cheaper home-made recipes, such as sticky chicken with coleslaw.

For other chicken drumstick recipes, check out sticky chicken drumsticks, fusion tandoori chicken, chicken tikka drumsticks and lemon chicken with honey and rosemary. They should keep you going for a bit!

Recipe: Chipotle Chicken and Slaw

Calories: 318 per serving

Serves: 4

Book: BBC Good Food website

Prep time: Approx 25 minutes

Cooking time: Approx 40 minutes

Ingredients:

  • 1 tbsp rapeseed oil
  • 2 tbsp chipotle paste
  • 1 ½ tbsp honey
  • 8 chicken drumsticks
  • 1 lime (zested and juiced)
  • 1 small avocado (stoned)
  • 2 tbsp fat-free Greek yoghurt
  • 125g each red and white cabbage (both shredded)
  • 1 large carrot (cut into matchsticks)
  • 3 spring onions (sliced)
  • 4 corn on the cobs steamed, to serve (optional)

Cost per portion: Approx £1.31 (with corn on the cobs)

Method:

Heat the oven to 200 C /180 C fan /gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.

Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.

Serve the drumsticks with the slaw and steamed corn, if you like.

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