Sticky Chicken Drums with Corn and Coriander Potatoes

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 13, 2016.

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This delicious meal can be whipped up in no time.

Ingredients

600g baby potatoes, scrubbed and cut into halves or quarters, so they are all roughly the same size
3 corn cobs, husk and silk removed
1 1/2 tablespoons mayonnaise
2 tablespoons chopped coriander

oven to 210°C. Bring a large pot (with a lid) of salted water to the boil. Line a shallow oven tray with baking paper
Place all sticky chicken drums ingredients (except chicken and water) in a pot, and mix well. Pat chicken dry, season with salt and pepper and toss in sauce. Remove drums (reserving sauce), place on tray and bake for 30 minutes, until cooked through. Turn chicken halfway through cooking.
In small pot add reserved sauce and water and simmer on medium heat stirring occasionally, until reduced and sticky, about 5 minutes. Turn off heat.
Cook potatoes in pot of boiling water, covered, for 14–16 minutes, until just tender. Cut corn kernels from 1 cob and cut remaining 2 cobs into thirds. Add cobs and kernels to pot of boiling water with potatoes for last 5 minutes of cook time.
Drain potatoes and corn. Reserve cobs and return potatoes and kernels to pot. Add mayonnaise and coriander, season with salt and pepper and roughly mash using a potato masher or fork. Cover and keep warm.
In a bowl, combine lettuce, tomato, vinegar (if using) and oil. Season to taste with salt and pepper and toss to combine. Alternatively keep salad plain for kids.
Spoon some corn and coriander potatoes onto each plate. Place a piece of corn and chicken drums on each plate and drizzle over sticky sauce. Serve salad on the side.