Peanut chicken drumsticks with rice and cabbage recipe

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 990 calories / serving
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The perfect meal to make for those chilly autumn evenings - satay chicken served with a bowl of fluffy rice and cabbage. 

Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, mix together the satay sauce, 1 tbsp sesame oil and half the lime juice. Season, then add the drumsticks and coat in the sauce. Arrange on a foil-lined baking tray and cook for 30-40 minutes until cooked through and the juices run clear when a skewer is inserted.

Meanwhile cook the rice. Rinse it under running water, swishing until water runs clear. Drain and place in a pan with 750ml (1 1⁄4pts) water and 1⁄2 tsp salt. Bring to the boil and cook, uncovered, until water level drops below surface of the rice and small holes form, about 4-5 minutes. Turn heat to low, cover and cook for 15 minutes until the rice is tender and water absorbed.

Heat the remaining oil in a wok over a high heat and stir fry the cabbage and garlic with a splash of water until wilted. Serve with the chicken and rice, sprinkling over the remaining lime juice, if you like.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 120g (4oz) satay sauce
  • 30ml (2tbsp) sesame oil
  • 1 lime, juiced
  • 1kg (2lb) chicken drumsticks
  • 400g (13oz) long grain rice
  • 1 medium cabbage, cored and finely shredded
  • 2 cloves garlic, sliced
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  • Energy 4176kj 990kcal 50%
  • Fat 37g 53%
  • Saturates 9g 45%
  • Sugars 8g 9%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 95.4g Protein 74.9g Fibre 4.3g


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