Sticky drumsticks

Sticky drumsticks

Drumsticks are cheaper than chicken breasts, but the meat is packed with flavour. Served with a rice salad, they make a filling, great-value meal.

By , 21 September 2015
Sticky drumsticks
  • Ready in: 90 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    15.4g
    22%
  • Saturates med
    3.2g
    16%
  • Sugars med
    10.2g
    11%
  • Salt high
    2.4g
    40%
  • Energy 2956KJ 706KCAL
    35%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 2956kJ/706kcal.
Ingredients
  • 1.1kg pack Butcher's Selection Chicken Drumsticks
  • 2 tbsp oil
  • 2 cloves garlic, crushed
  • 1 tbsp soy sauce
  • 1 level tbsp paprika
  • 2 level tsp mustard powder
  • 2 tbsp sweet chilli sauce
  • 3 tbsp ketchup
  • 300g Asda Smart Price Long Grain Rice
  • 100g Asda Smart Price Frozen Peas
  • 100g Asda Smart Price Frozen Sweetcorn
  • 400g can Asda Smart Price Red Kidney Beans, drained
Method
  • Remove most of the skin from the chicken. Score the flesh with a sharp knife.

  • Put the chicken in a large ovenproof dish. Mix the oil with the garlic, soy, paprika and mustard and rub well into the chicken. Cover with foil and refrigerate for at least 30 minutes.

  • Pre-heat the oven to 200C/180C Fan/Gas 6 and bake the drumsticks for 20 minutes covered with the foil.

  • Remove from the oven and take off the foil. Mix together the chilli sauce and ketchup. Turn the drumsticks over and brush with the ketchup mixture. Return, uncovered, to the oven for 25-30 minutes until golden brown.

  • Meanwhile, cook the rice until tender, adding the peas and sweetcorn for the last 5 minutes. Drain well. Heat the kidney beans and stir into the rice.