Baked Chicken Drums with Warm Potato Salad and Asian BBQ Sauce

Baked Chicken Drums with Warm Potato Salad and Asian BBQ Sauce

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 17, 2016.
Order Now
Order Now

Delicious baked chicken drumsticks served with a tasty Asian BBQ sauce.

Ingredients

BAKED CHICKEN DRUMS

  • 12 chicken drumsticks

WARM POTATO SALAD

  • 800 g potatoes, scrubbed and diced 3–4cm
  • 1 teaspoon Dijon mustard
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon runny honey
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1 bunch spring onions
  • 1/2 bag spinach leaves
  • 1/2 punnet cherry tomatoes

ASIAN BBQ SAUCE

  • 2 tablespoons char siu sauce
  • 1 tablespoon tomato sauce
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 iceberg lettuce, shredded, to serve

Steps

  1. oven to 220°C.Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
  2. Pat chicken drumsticks dry with paper towels and place on prepared baking tray. Season with salt and pepper roast for about 25 minutes or until chicken is golden brown and cooked through. Turn once during cooking.
  3. Cook potatoes in pot of boiling water for 12–15 minutes or until just tender, but not soft. Drain well and allow to cool slightly.
  4. While potatoes are cooking, prepare the rest of the meal. In a large bowl, whisk mustards, honey, vinegar and olive oil together. Thinly slice spring onions; roughly chop spinach; cut cherry tomatoes in half. Add to bowl with cooked potatoes and toss to combine.
  5. Combine all Asian BBQ sauce ingredients in a small pot. Place on low heat for 2 minutes to warm through, stirring regularly.
  6. Divide potato salad, chicken drums and shredded lettuce between plates. Drizzle a little Asian BBQ sauce over chicken.

Nutritional Information

Energy 2552 kj
610 kcal
Protein 44.0g
Carbohydrate 37.5g
Fat 31.0g