Spiced Mango and Apricot Chicken Drums with Warm Potato and Dijonaise Salad

Spiced Mango and Apricot Chicken Drums with Warm Potato and Dijonaise Salad

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, June 5, 2016.
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Mouth-watering oven baked spiced mango apricot chicken drumsticks

Ingredients

SPICED MANGO AND APRICOT CHICKEN DRUMS

  • 12 chicken drumsticks
  • 1/2 cup GF apricot sauce

WARM POTATO SALAD

  • 600g baby potatoes
  • 1 1/2 cups frozen peas, defrosted
  • 2 stalks celery
  • 1/2 bag baby spinach leaves
  • 1 spring onion
  • 3 tablespoons roughly chopped mint leaves

DIJONAISE

  • 3 tablespoons GF mayonnaise
  • 1 teaspoon GF Dijon mustard
  • 1 teaspoon runny honey
  • Juice of 1 lemon
  • 1 tablespoon extra-virgin olive oil

Steps

  1. oven to 200°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
  2. Pat chicken dry and season with salt. Place on prepared tray and roast for 25 minutes. Remove tray from oven and pour over sauce, turning drumsticks to coat. Cook a further 3-5 minutes, or until chicken is cooked through and sauce is sticky.
  3. While chicken is cooking, dice potatoes 2cm. Cook in pot of boiling water for 15 minutes, or until just cooked. With 1 minute cook time remaining, add peas. Drain, run under cold tap, then drain again. Set aside.
  4. In a small bowl, whisk all Dijonaise ingredients together until smooth. Set aside.
  5. Prepare vegetables. Chop celery 1cm; roughly chop spinach leaves; finely slice spring onion. Combine vegetables with mint, peas and cooked potatoes. Toss through Dijonaise just before serving. Season to taste with salt and pepper.
  6. Divide warm potato salad and spiced mango and apricot chicken drums between plates.

Nutritional Information

Energy 2223 kj
531 kcal
Protein 42.6g
Carbohydrate 35.6g
Fat 23.5g