8 small chicken drumsticks
⅓ cup Thai chilli jam paste
300 g bag finely cut coleslaw mix
1 cup bean sprouts
2 green shallots, thinly sliced, plus extra, to garnish
¼ cup Thai style dressing
¼ cup dry roasted salted peanuts
coriander, to garnish
steamed red rice, to serve
steamed brown rice, to serve
lime wedges, to serve
- Preheat oven to 210°C. Line a large roasting pan with baking paper.
- Cut 3 slits in each drumstick at thick end. Put in a large zip-lock bag and add chilli jam. Massage to coat. Arrange in prepared pan. Roast for 25 minutes or until cooked through.
- Meanwhile, combine slaw, sprouts, shallots and dressing. Toss well. Serve chicken topped with peanuts, coriander and extra shallots, with slaw mixture, rice and lime wedges on the side.