Sesame Chicken Drumsticks with Coconut and Coriander Rice

Nearly everybody likes cooked meat on a stick, so let’s bake a drumstick. The lower half of a chicken leg is the drumstick, with moist dark and succulent meat and has more flavours than the white meat from chicken breasts.

Ingredients serve 6

2.4 kg chicken drumsticks

100 g honey

80 g sesame oil

4 tbls sesame seeds

Method

Preheat oven to 180ºC. Blend honey and sesame oil in a bowl. Turn the drumsticks in marinate until covered. Place in a deep baking tray and sprinkle with sesame seeds. Place the tray with chicken drumsticks in the oven and bake for 25 minutes. Pour the leftover marinate over the drumsticks and bake approx 20 minutes. Serve with coconut and coriander rice.

Ingredients for Coconut and Coriander Rice serve 6

3 tbls sesame oil

2 cups basmati rice (400g)

900 ml coconut milk

2 tsp minced ginger

1 tsp sea salt

½ cup finely chopped coriander leaves (20g)

Method

Heat oil in a non stick saucepan on medium heat and blend in the rice until the rice is well coated. Mix in coconut milk, ginger and salt and bring to the boil while stirring. Turn down to low heat and simmer for approx. 15 minutes. Blend coriander into the rice and remove from the heat. Let it rest covered for 5 minute and fluff rice before serving.

Note: Use soy, beer and other combinations to make your favourite chicken marinade.