Spiced-rubbed chicken with lime slaw
Prep
15 mins
Cook
40 mins
Servings
6
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely delicious. The spice rub is smoky and warm, coating tender chicken drumsticks that become golden and crispy in the oven. What I love most is how simple it is to throw together, plus the fresh lime slaw cuts through the richness beautifully. Coriander is fantastic for digestion, so you're getting something genuinely good for you alongside pure comfort food. Best of all, drumsticks are budget friendly and feed a crowd, making this the kind of meal I'm always happy to serve to friends and family on a busy evening.
Ella x
Ingredients
- 1 tbsphot smoked paprika
- 1 tbspground coriander
- 1 tbspdark brown soft sugar
- 1 tspgarlic granules
- 1½ tspfine salt
- ½ tspground black pepper
- 1.6 kilosessential british chicken drumsticks
- 6 tbspmayonnaise
- 3limes(zest and juice of 2, 1 cut into wedges)
- 1white cabbage(small white cabbage (about 900g), core removed and shredded)
- 6carrots(scrubbed and coarsely grated or julienned)
- 1salad onion(bunch salad onions, finely sliced)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. In a large bowl, mix together the spices, sugar, garlic, salt, and pepper then add the drumsticks, ensuring they are well coated. Arrange in a single layer in a large roasting tin (or 2) and bake for 40 minutes (swapping the tins halfway), until the chicken is fully cooked with no pink meat and the juices run clear.
- 2
Meanwhile, make the slaw. In a very large mixing bowl, whisk together the mayonnaise, lime zest and juice. Add the cabbage, carrots and salad onions; season and toss together until coated. Cover and set aside until ready to serve.
- 3
Serve the chicken, spooning over any cooking juices, with the slaw and lime wedges alongside for squeezing over. Some potato wedges go nicely on the side too, if liked.
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