Honey-Cajun Chicken Drumsticks
with Jalapeno Slaw and Golden Green Beans
This Cajun style dinner will be one to remember! Tangy, crunchy and spicy jalapeno slaw pairs perfectly with these sweet-and-salty cornflake-crusted drumsticks.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
450 g
Pilons de poulet
1 tasse(s)
Flocons de maïs
(Contient Orge)
1 cs
Assaisonnement cajun
(Contient Sulfites)
3 cs
Miel
1 pièce(s)
Jalapeño
10 g
Coriandre
3 cs
Vinaigre de xérès
(Contient Sulfites)
227 g
Chou rouge, émincé
170 g
Haricots verts, parés
Pas inclus dans votre livraison
Huile*
1 cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 450°F (to bake chicken and roast the green beans). Start prepping when the oven comes up to temperature!
Wash and dry all produce. In a large zip-top bag, pour in the corn flakes and Cajun seasoning. Season with salt and pepper. Using a rolling pin, crush the corn flakes inside the bag into a breadcrumb-like texture. Pat the drumsticks dry with paper towel.
Coat the drumsticks in the honey, then place them in the corn flake mixture. Close the bag and gently shake to coat the drumsticks completely. On a parchment-lined baking sheet, arrange the drumsticks on one side. (The beans will go on the other side of the baking sheet later.) Bake in the centre of the oven, until golden-brown, 10 min.
Meanwhile, roughly chop the cilantro. Thinly slice the jalapeño, removing the seeds for less heat. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the jalapeño. Cook, stirring occasionally, until golden-brown, 3-4 min.
In a medium bowl, combine the jalapeño, 1 1/2 bottles vinegar (3 bottles for 4 people) and 1 tsp sugar (double for 4 people). Add the cabbage and cilantro. Using tongs, firmly toss the cabbage to coat in the dressing. (TIP: Using tongs to squeeze and toss the slaw at the same time will help tenderize the cabbage.) Season with salt and pepper.
On the other side of the baking sheet, toss the green beans with a drizzle of oil. Season with salt and pepper. Return to the oven and roast until the beans are golden-brown and drumsticks are cooked through, 10-12 min. (TIP: Cook to a minimum internal temperature of 175°F. Cuire jusqu'à une température interne min. de 175°F.)
Divide the chicken drumsticks between plates. Serve with the slaw and green beans on the side.