8 chicken drumsticks
1 tbsp vegetable oil
Coconut sweet chili ‘slaw:
3 cups shredded white cabbage
2 cup shredded purple cabbage
1 cup julienned
¼ cup finely sliced spring onion (scallions)
Preheat your oven to 180°C/360°F.
Place the drumsticks in a large bowl. Reserve a little of the marinade for basting later. Pour the rest over the drumsticks and mix well. You can leave these to marinate or use them straight away.
Heat the oil in a large frying pan over medium-high heat. Cook the drumsticks for 2-3 minutes each side or until golden and slightly charred. Transfer to a baking tray lined with foil. Baste with the extra marinade. And cook in the over for 45 minutes to 1 hour or until cooked through.
Just before serving toss together all the Coconut Sweet Chili ‘slaw ingredients. Serve drumsticks with the ‘slaw.