Foodie Friday: There’s so much to love about Hayden Quinn’s Sticky Chicken Drumsticks with Coconut Rice. This is one time that we are sure you’ll not mind having sticky fingers.
- 1⁄2 cup (125ml) kecap manis
- 1 tbs sambal oelek, plus extra to serve
- 1 tsp ground turmeric
- 8 chicken drumsticks
- 1 butter lettuce, leaves separated
- 1 cucumber, sliced
- 1 lime, cut into wedges
- 1⁄4 bunch coriander
- 2 tbs roasted peanuts, chopped
- 2 cups (400g) long-grain rice, rinsed
- 3⁄4 cup (180ml) coconut milk
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine kecap manis, sambal oelek and turmeric in a bowl, add drumsticks and turn to coat. Place in a shallow dish to marinate for 20 minutes, or longer if time allows, turning once. Place on a wire rack on prepared tray, pour half the marinade over and roast for 35-40 minutes, basting every 10 minutes with remaining marinade, until cooked through and well browned. Loosely cover with foil to rest for 10 minutes.
Meanwhile, for coconut rice, place rice, coconut milk and 2 cups water in a saucepan. Bring to the boil, then reduce heat to low, cover and cook for 12 minutes. Remove from heat and stand for 10 minutes without uncovering. Fluff up with a fork.
Divide rice and chicken among 4 plates along with cucumber, lime wedges, lettuce and peanuts. Scatter with coriander and serve with extra sambal oelek.