- 4 chicken drumsticks
- 2 tbsp clear honey, plus 1tsp
- 2 tbsp tamari (or soy sauce if not gluten free)
Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…
- 3 tbsp vegetable oil
- 2 tbsp sesame oil
- 120g basmati rice
- 70g kale, chopped
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- juice 2 limes
The same shape, but smaller than…
- 100g radishes, halved
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 tbsp sesame seeds
Heat oven to 200C/180C fan/gas 6. Put the drumsticks in a roasting tin. Mix 2 tbsp honey, the tamari, 1 tbsp veg oil and 1 tbsp sesame oil in a bowl, then pour over the chicken – make sure each piece is covered. Roast for 25-30 mins.
Meanwhile, cover the rice with 240ml water and bring to the boil. Cook for 8-10 mins until tender. Massage the kale with 1 tbsp veg oil for 5 mins until softening (this makes it less chewy). Drizzle over the lime juice, remaining sesame oil and honey, and season. Add the radishes and set aside.
Fry the rice in the remaining veg oil in a non-stick pan to dry out. Add to the kale, and toss to combine.
Serve the drumsticks with the salad and scatter over the sesame seeds.