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Maple and sherry vinegar chicken drumsticks with lentil and cabbage salad

Name: Maple and sherry vinegar chicken drumsticks with lentil and cabbage salad
Yield: 4
Ingredients: 12 chicken drumsticks; ½ cup (125ml) maple syrup; ¼ cup (60ml) sherry vinegar; 2 tsp smoked paprika; 100ml olive oil; 1 red onion, cut into thin rings (we used a mandolin); 1 tsp sumac; 1 tbs Dijon mustard; 400g can lentils; 1 cup frozen baby peas, thawed; ¼ red cabbage (or white), finely sliced; 1 cup mint & flat-leaf parsley leaves, finely chopped, plus extra to serve

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https://healthimprovements.info/recipes/maple-sherry-vinegar-chicken-drumsticks-lentil-cabbage-salad/vxe1h4xd — Maple and sherry vinegar chicken drumsticks with lentil and cabbage salad

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by Shannon Bennett

Chef

Jul 02, 2019

“The drumsticks can be marinated overnight in the fridge” - Shannon Bennett.

12 chicken drumsticks
½ cup (125ml) maple syrup
¼ cup (60ml) sherry vinegar
2 tsp smoked paprika
100ml olive oil
1 red onion, cut into thin rings (we used a mandolin)
1 tsp sumac
1 tbs Dijon mustard
400g can lentils
1 cup frozen baby peas, thawed
¼ red cabbage (or white), finely sliced
1 cup mint & flat-leaf parsley leaves, finely chopped, plus extra to serve

Method

1.

Make three 5mm incisions on each side of each drumstick with a sharp knife. Combine maple syrup, half the vinegar, paprika and 2 tbs olive oil in a bowl. Add drumsticks, season and toss to coat. Marinate for 15 minutes (or longer if time allows).
2.

Preheat oven to 220°C. Place chicken and marinade in a large baking tray and roast, basting every 10 minutes, for 50 minutes or until cooked through and golden brown. Pour cooking juices into a small saucepan and boil for 3 minutes or until thick and syrupy. Set aside. Loosely cover chicken with foil and rest for 10 minutes.
3.

Meanwhile, combine onion, remaining vinegar, sumac and ½ tsp salt flakes in a bowl and leave for 5 minutes to lightly pickle. Drain, reserving vinegar, and place in a small bowl with mustard and remaining oil, season and stir to combine. Place lentils, peas, cabbage and herbs in a large bowl.
4.

Add dressing to lentil mixture, season and toss to coat. Place on a large platter. Top with drumsticks and brush drumsticks with reduced marinade. Scatter with extra herbs.