Sticky drumsticks with apple & fennel slaw
Chicken Drumstick, Skinless, raw
8 drumstick(s), edible part
Calorie controlled cooking spray
1½ tablespoons, level
2 clove(s), crushed
140 g, red, shredded
1 bulb(s), cored and thinly sliced
1 medium, halved, cored and cut into matchsticks
2 tablespoons, chopped
Lemon Juice, Fresh
- To make the marinade, combine the mustard, maple syrup and garlic in a dish. Add the chicken and turn to coat. Cover and marinate in the fridge for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a roasting tin with baking paper and set a wire rack over the tin. Put the chicken on the rack, season, then mist with cooking spray. Bake for 35-40 minutes until cooked through.
- Meanwhile, make the slaw. Combine the cabbage, fennel, apple and parsley in a large bowl. Drizzle over the lemon juice and oil and toss to combine. Serve with the drumsticks.