Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2

 

Instructions:

 

  • 4 chicken drumsticks
  • 2 tbsp clear honey, plus 1 tsp
  • 2 tbsp tamari (or soy sauce if no gluten free)
  • 3 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 120g basmati rice
  • 70g kale, chopped
  • Juice 2 limes
  • 100g radishes, halved
  • 1 tbsp sesame seeds

 

Directions:

 

  • Heat oven to 200C/180C fan/gas 6. Put the drumsticks in a roasting tin. Mix 2 tbsp honey, the tamari, 1 tbsp veg oil and 1 tbsp sesame oil in a bowl, then pour over the chicken – make sure each piece is covered. Roast for 25-30 mins.
  • Meanwhile, cover the rice with 240ml water and bring to the boil. Cook for 8-10 mins until tender. Massage the kale with 1 tbsp veg oil for 5 mins until softening (this makes it less chewy). Drizzle over the lime juice, remaining sesame oil and honey, and season. Add the radishes and set aside.
  • Fry the rice in the remaining veg oil in a non-stick pan to dry out. Add to the kale, and toss to combine.
  • Serve the drumsticks with the salad and scatter over the sesame seeds.

 

Recipe Sourced From BBCgoodfood

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