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
Preheat oven to 210°C. Line a large roasting pan with baking paper.
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.
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.