Chilli, Coriander and Coconut Cream Chicken Drumsticks on Pasta

Chilli, Coriander & Coconut Cream Chicken

Spicy, Asian-inspired chicken is marinated overnight in sweet chilli sauce and coconut milk. Warning: contains nuts.

Yields4 ServingsPrep Time10 minsCook Time45 mins
 8 Chicken drumsticks
 ¼ cup Sweet chilli sauce
 2 tsp Soy sauce
 ¼ cup Coconut cream
 2 tbsp Lemon or lime juice
 12 tsp fresh coriander leaves - chopped
 2 tsp roasted Peanuts or Cashews - roughly chopped
1

Place chicken drumsticks in a dish in a single layer.

2

Mix the remaining ingredients together and pour over the chicken. Turn the drumsticks to ensure they are well coated with the marinade.

3

Cover with plastic wrap and place in fridge for 2 hours or overnight.

4

Preheat oven to 180°C.

5

Remove chicken from marinade and place in an oiled baking dish. Pour reserved marinade into a small saucepan. Bake chicken drumsticks approx. 45 minutes until the juices run clear when pricked with a fork.

6

Meanwhile simmer marinade for 10-15 minutes and spoon over cooked drumsticks.

7

Serve over pasta or rice.

Ingredients

 8 Chicken drumsticks
 ¼ cup Sweet chilli sauce
 2 tsp Soy sauce
 ¼ cup Coconut cream
 2 tbsp Lemon or lime juice
 12 tsp fresh coriander leaves - chopped
 2 tsp roasted Peanuts or Cashews - roughly chopped

Directions

1

Place chicken drumsticks in a dish in a single layer.

2

Mix the remaining ingredients together and pour over the chicken. Turn the drumsticks to ensure they are well coated with the marinade.

3

Cover with plastic wrap and place in fridge for 2 hours or overnight.

4

Preheat oven to 180°C.

5

Remove chicken from marinade and place in an oiled baking dish. Pour reserved marinade into a small saucepan. Bake chicken drumsticks approx. 45 minutes until the juices run clear when pricked with a fork.

6

Meanwhile simmer marinade for 10-15 minutes and spoon over cooked drumsticks.

7

Serve over pasta or rice.

Chilli, Coriander & Coconut Cream Chicken