Baked free range chicken drumsticks marinated in rosemary, thyme and garlic. Served with a healthy salad packed full of flavour. Keep some for lunch the next day.
30 Minutes. Dairy Free.
4 free range chicken drumsticks
2 sprigs thyme
1 sprig rosemary
1 clove of garlic
1 cup brown rice
2 tablespoons pine nuts
1 red onion
2 tablespoons sultanas
3 sprigs parsley
Preheat oven & marinate chicken
Preheat oven to 200°C. Line a roasting pan with baking paper. Use a small, sharp knife to cut 3cm-long cuts into each drumstick. Combine crushed garlic with chopped rosemary and thyme leaves. Combine in a bowl with a drizzle of olive oil and salt and pepper. Place drumsticks on baking tray and bake for 25-30 minutes or until chicken is cooked through.
Cook rice & prepare salad
Add rice and 2 cups of cold tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer, and cover. Simmer for 20 minutes or until all the water has been absorbed and there is no water standing at the bottom of the pan. Remove from heat, cover and let stand for a further 5-10 minutes until complete. Fluff with a folk and rinse to cool. Set aside to drain and dry. Dry-roast the pine nuts until golden. Combine 1/2 an onion (thinly sliced) and lemon juice in a salad bowl and let it soak for a few minutes. Combine with the cold rice, chopped sultanas and roughly chopped parsley. Season with salt and pepper
Place rice salad in middle of plate and top with golden drumsticks.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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