Ingredients
8 small chicken drumsticks
¹⁄³ cup Thai chilli jam paste
300g bag mixed fine slaw
1 cup bean sprouts
2 green shallots, thinly sliced, plus extra, to garnish
¼ cup Thai-style salad dressing (from the supermarket chilled fresh produce section)
¼ cup roasted salted peanuts Coriander, to garnish
Steamed brown and red microwave rice, to serve
Lime wedges, to serve
Method
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Preheat oven to 210°C. Line a large roasting pan with baking paper.
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Cut 3 slits in each drumstick at thick end. Put in a large zip-lock bag and add chilli jam. Massage to coat. Arrange in prepared pan. Roast for 25 minutes or until cooked through.
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Meanwhile, combine slaw, sprouts, shallots and dressing. Toss well. Serve chicken topped with peanuts, coriander and extra shallots, with slaw mixture, rice and lime wedges on the side.
