3 unwaxed limes, zest and juice of 2, 1 cut into wedges
1 small white cabbage (about 900g), core removed and shredded
6 carrots, scrubbed and coarsely grated or julienned
1 bunch salad onions, finely sliced
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.
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.
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.
Cook’s tip
This is a great recipe for feeding a crowd. You can simply double it to serve more people
And to drink...
Waitrose Blueprint Touraine Sauvignon Blanc, Loire Valley, France (75cl), has beautiful notes of lemon, lime and freshly cut grass.
