recipes
Southern fried chicken drumsticks with quinoa salad and grape chutney
2021-01-23
Ingredients
- For the grape chutney
- 2 cups white grapes seedless
- 1tsp mixed spice
- 1 tsp ginger mince
- 100g sugar
- 50ml cider vinegar
- ¼ cup water
- For the quinoa
- 1 cup quinoa seeds, rinsed well
- 2 cups vegetable stock
- 1 sweet potato, diced
- 80g frozen broccoli, defrosted and roughly broken
- small bunch Kale
- 200g tin chickpeas, drained
- 2 tsp Maple syrup
- 1 lemon
- 1/2 tsp apple cider vinegar
- 3 tbsp. olive oil
- 2 tbsp. chopped Parsley, fresh
- 1 packet southern fried chicken drumsticks (Dewfresh)
Method
To make the chutney, place all the ingredients together in a small saucepan and simmer on low heat for 10-15 minutes until thick and jam consistency. Meanwhile, cook the quinoa in the stock for 10-12 minutes or until all the liquid is absorbed. Drain away any water, bowl and season well. Cook the sweet potato in a pan with a little oil for 5-8 minutes, then add in the broccoli, kale and chickpeas and continue to cook for 2-3 minutes. Place the maple syrup, lemon juice, cider and olive oil in a large bowl and whisk together. Add the cooked vegetables and quinoa and mix together well. Place the southern fried drumsticks on a baking sheet and cook for 10-15 minutes at 200`c until golden. Serve the quinoa into deep bowls with the crunchy drumsticks and grape chutney on the side.
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