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BBQ chicken drummers with green goddess salad

Chicken drummers with potatoes on tray and salad

BBQ chicken drummers with green goddess salad

Name: BBQ chicken drummers with green goddess salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 tsp tomato purée; 2 tsp balsamic vinegar; ¼ tsp smoked paprika; 1 pitted medjool date; 1 tsp rapeseed oil; 1 large garlic clove chopped; 4 large skinless chicken drumsticks; 1 romaine lettuce shredded; 2 handfuls watercress; 2 chunks cucumber halved and sliced; 2 jacket potatoes to serve; 1 small avocado halved and stoned; 2 tbsp bio yogurt; 1 tbsp lemon juice; 4 spring onions chopped; ½ tsp dried tarragon; ¼ tsp English mustard powder

Sara Buenfeld

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.2 out of 5.22 ratingsRate

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Enjoy our sweet and sticky barbecue chicken drummers. Super healthy, serve with our green salad and jacket potatoes to get four of your 5-a-day

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tsp tomato purée
2 tsp balsamic vinegar
¼ tsp smoked paprika
1 pitted medjool date
1 tsp rapeseed oil
1 large garlic clove

chopped
4 large skinless chicken

drumsticks
1 romaine lettuce

shredded
2 handfuls watercress
2 chunks cucumber

halved and sliced
2 jacket potatoes

to serve

For the dressing

1 small avocado

halved and stoned
2 tbsp bio yogurt
1 tbsp lemon juice
4 spring onions

chopped
½ tsp dried tarragon
¼ tsp English mustard powder

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Nutrition: Per serving

kcal367

low
fat17g
saturates4g
carbs14g
sugars13g
fibre8g
protein35g
salt0.4g

Method

step 1

Blitz the tomato purée, vinegar, paprika, date, oil, garlic and 2-3 tbsp water until smooth. Slash the drumsticks a few times, then toss in the sauce. Heat the oven to 200C/180C fan/gas 6, then roast for 30 mins.
step 2

To make the dressing, scoop the avocado into a bowl with the yogurt, lemon juice, spring onions, tarragon and mustard powder, then blitz with a hand blender until smooth.
step 3

Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.

Recipe from Good Food magazine, July 2019

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A star rating of 4.2 out of 5.22 ratings

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