Peanut chicken drumsticks with rice and cabbage recipe

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Serves 4 | 10 mins to prepare and 40 mins to cook | 739 calories / serving

Ingredients

120g (4oz) satay sauce
30ml (2tbsp) sesame oil
1 lime, juiced
1kg (2lb) chicken drumsticks
400g (13oz) long grain rice
1 medium cabbage, cored and finely shredded
2 cloves garlic, sliced

The perfect meal to make for those chilly autumn evenings - satay chicken served with a bowl of fluffy rice and cabbage.

Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, mix together the satay sauce, 1 tbsp sesame oil and half the lime juice. Season, then add the drumsticks and coat in the sauce. Arrange on a foil-lined baking tray and cook for 30-40 minutes until cooked through and the juices run clear when a skewer is inserted.

Meanwhile cook the rice. Rinse it under running water, swishing until water runs clear. Drain and place in a pan with 750ml (1 1⁄4pts) water and 1⁄2 tsp salt. Bring to the boil and cook, uncovered, until water level drops below surface of the rice and small holes form, about 4-5 minutes. Turn heat to low, cover and cook for 15 minutes until the rice is tender and water absorbed.

Heat the remaining oil in a wok over a high heat and stir fry the cabbage and garlic with a splash of water until wilted. Serve with the chicken and rice, sprinkling over the remaining lime juice, if you like.

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