Peanut chicken drumsticks with rice and cabbage recipe
The perfect meal to make for those chilly autumn evenings - satay chicken served with a bowl of fluffy rice and cabbage.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 990 calories / serving
Ingredients
- 120g (4oz) satay sauce
- 30ml (2tbsp) sesame oil
- 1 lime, juiced
- 1kg (2lb) chicken drumsticks
- 400g (13oz) long grain rice
- 1 medium cabbage, cored and finely shredded
- 2 cloves garlic, sliced
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Shop ingredientsEach serving contains
- Energy
- 4175kJ 990.0kcal
- Fat
- 37g
- Saturates
- 9g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 95.4gProtein 74.9gFibre 4.3g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, mix together the satay sauce, 1 tbsp sesame oil and half the lime juice. Season, then add the drumsticks and coat in the sauce. Arrange on a foil-lined baking tray and cook for 30-40 minutes until cooked through and the juices run clear when a skewer is inserted.
- Meanwhile cook the rice. Rinse it under running water, swishing until water runs clear. Drain and place in a pan with 750ml (1 1⁄4pts) water and 1⁄2 tsp salt. Bring to the boil and cook, uncovered, until water level drops below surface of the rice and small holes form, about 4-5 minutes. Turn heat to low, cover and cook for 15 minutes until the rice is tender and water absorbed.
- Heat the remaining oil in a wok over a high heat and stir fry the cabbage and garlic with a splash of water until wilted. Serve with the chicken and rice, sprinkling over the remaining lime juice, if you like.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
