• 4servings
  • 45minutes
  • 515calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsManganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 chicken drumsticks

  2. 150ml barbecue sauce

  3. 1 large carrot , grated

  4. 1/2 white cabbage , shredded

  5. 1 red onion , thinly sliced

  6. 6 tbsp salad cream

  7. crusty bread , to serve

Instructions Jump to Ingredients ↑

  1. Heat oven to 200C/180C fan/gas 6. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray. Season with black pepper and roast for 45 mins, basting every 15 mins with the sauce from the tray, until sticky and cooked through.

  2. Meanwhile, make the slaw. Mix all the vegetables together in a large bowl, then toss through the salad cream and some seasoning. When the chicken is cooked, serve with the slaw and some crusty bread, if you like.

  3. MAKE YOUR OWN HOMEMADE BBQ SAUCE Makes 150ml/1⁄4pt - In a small saucepan, put 5 tbsp red wine vinegar, 100g soft brown sugar, 3 tbsp water and 4 tbsp tomato ketchup. Add a dash Tabasco and 1 tbsp Worcestershire sauce. Simmer gently until thick and sticky, about 15 mins. Allow to cool before using as a marinade or serve warm with grilled meat or chicken.


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