Maple and mustard chicken drumsticks with cabbage and apple slaw
2 clove(s), crushed
skinless chicken drumstick
900 g, Buy 8 pieces (1kg)
1 x 3 second spray(s)
200 g, (¼ small cabbage) shredded
1 small, thinly sliced, fronds reserved for garnish
green apple, unpeeled
1 medium, cut into matchsticks
fresh flat-leaf parsley
¼ cup(s), coarsely chopped
- Combine mustard, maple syrup and garlic in a shallow dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes.
- Preheat oven to 200°C. Line a baking tray with baking paper. Place a wire rack over prepared tray. Place chicken on rack and lightly spray with oil. Bake for 35-40 minutes or until golden and cooked through.
- Meanwhile, combine cabbage, fennel, apple and parsley in a large bowl. Drizzle salad with lemon juice and oil and toss to combine. Serve chicken with slaw and sprinkle with reserved fennel fronds.