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Smoky bbq drumsticks and carrot noodle salad
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Spicy chicken drumsticks served on a bed of roasted pumpkin, carrots, and cranberries for a nutritious and flavorful meal.
Ingredients:
  • 8 (about 1.5kg) chicken drumsticks, skin removed
  • 10.00 gm peri-peri seasoning
  • 52.80 gm chilli jam
  • 500g pumpkin, peeled, deseeded, finely chopped
  • 40.00 ml pepitas
  • 60g pkt rocket
  • 2 carrots, peeled, cut into noodles using a spiraliser
  • 40.00 ml unsweetened dried cranberries
Instructions:
  • Prepare the barbecue grill or chargrill pan by giving it a light greasing and preheating it on high. Also, preheat the oven to 200C/180C fan forced. Make 2-3 slashes on each side of the chicken drumsticks, cutting almost to the bone. In a bowl, mix the drumsticks with peri-peri seasoning and chili jam, then set aside.
  • Prepare a large baking tray by lining it with baking paper. Spread the pumpkin evenly over the tray. Lightly spray with oil and season with your favorite spices. Bake in the oven for 40-45 minutes, or until the pumpkin is golden and slightly crisp. In the last 5 minutes of cooking, sprinkle pepitas over the pumpkin on the tray.
  • Barbecue or chargrill the chicken drumsticks, turning occasionally, until they are golden and fully cooked, which should take about 20 minutes.
  • Assemble the arugula, carrot, roasted pumpkin, and pumpkin seeds on a platter. Sprinkle with cranberries, then place the drumsticks on top.

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