Informations supplémentaires
40 min.
|
905 kcal
|
easy
|
|
Printable version
1. Cook the chicken drumsticks
Preheat the oven to 425°F. Place the chicken drumsticks on a baking sheet lined with baking paper. Put 3/4 of the Piri Piri sauce in a bowl and set aside for the final step. Brush the drumsticks with the remaining Piri Piri sauce. Bake in the oven for 28-35 minutes or until the chicken is cooked and browned.
2. Cook the millet
Bring a pot of water with the broth cube to a boil. Pour the millet and cook for 12-15 minutes or until tender. Drain and toss with a drizzle of oil.
3. Setup
Grate the carrot. Chop the dill. Finely cut the cucumber into half moons.
4. Make the salad
Mix the cabbage with the carrot, the cucumber, the dill, the poppy seeds, 1/3 of the sour cream, a drizzle of oil, 1 tbsp. of cider vinegar, a pinch of sugar, some salt and some pepper.
5. Plate your dish
Brush the chicken drumsticks, right out of the oven, with the Piri Piri sauce. Mix the remaining sour cream with the remaining Piri Piri sauce. Serve the drumsticks with the sauce, the millet and the coleslaw. Bon appétit!
6unitChicken Drumstick
90mlPiri Piri Sauce
180gMillet
1unitVegetable Broth Cube(s)
100gRed Cabbage
2unitLebanese Cucumber(s)
2gPoppy seeds
1unitCarrot(s)
1unitDill
2unitSour Cream
What you need
Sheet pan, Pot, Bowls, Box grater, Strainer.
905 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
36g
55%
cholesterol
233mg
78%
fiber
11g
44%
protein
59g
saturated
8g
40%
sodium
741mg
31%
sugar
19g
trans
0g