You'll be making these drumsticks ALL summer long!
12 chicken drumsticks (about 1.8kg)
1 chicken stock cube (10g), crumbled
Steamed broccolini and rice, to serve
1 large fresh mango (500g)
¼ cup mango chutney
¼ cup soy sauce
2 tablespoons chilli sauce
1 tablespoon finely grated fresh ginger
3 cloves garlic, crushed
To make marinade, peel mango. Chop flesh into pieces. You need 1½ cups. Place mango and remaining ingredients in a blender. Blend until smooth. Transfer to a large bowl.
Add chicken to marinade. Toss to coat. Refrigerate, covered, for 2 hours or overnight.
Dissolve stock cube in 1/3 cup hot water. Pour into a large, non-stick roasting pan. Add chicken and any remaining marinade in bowl.
Cook, uncovered, in a moderate oven (180C), basting with pan juices halfway, for about 1 hour, or until chicken is cooked. Remove.
Serve chicken with steamed broccolini and rice. Spoon over any pan juices.
TIP! For a kid-friendly version, replace chilli sauce with sweet chilli sauce. Try serving with mango coleslaw. Buy a bag of fine-cut coleslaw, add ½ finely chopped fresh mango, then toss with equal quantities of lemon juice and olive oil.