Fresh green chilli
2 whole, long, chopped
4 individual, chopped
1 medium, chopped
2 clove(s), thinly sliced
Skinless chicken drumstick
8 individual, (buy 1kg/8 individual), fat trimmed
2 individual, halved crossways
½ cup(s), leaves
- Process chilli, shallots, capsicum, garlic and oil in a food processor until smooth. Transfer to a glass or ceramic bowl. Add chicken and turn to coat. Cover and place in the fridge for 3 hours.
- Place chicken and marinade in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
- Meanwhile, preheat a chargrill or barbecue over medium-high heat. Lightly spray corn with oil and cook, turning occasionally, for 10 minutes or until tender. Sprinkle chicken with coriander and serve with corn.