Chicken Drumsticks With Sweet Potato and Watercress Salad
Recipe: #16058
November 21, 2014
Categories: Salads, Main Dish Salad, Chicken, Sweet Potato/Yam, Oven Roast, Steam, Diabetic Gluten-Free, Heart Healthy, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"From Australian BH&G Diabetic Living - this looked so delicious and fresh in the magazine photo that I just had to post."
Original is 2 servings
Ingredients
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- SWEET POTATO & WATERCRESS SALAD
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Nutritional
- Serving Size: 1 (548.6 g)
- Calories 539.4
- Total Fat - 25.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 244.7 mg
- Sodium - 736.1 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 4.9 g
- Sugars - 2.3 g
- Protein - 52.2 g
- Calcium - 100.9 mg
- Iron - 7.3 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 180C fan forced.
Step 2
Line a small roasting pan or ovenproof dish with baking paper.
Step 3
Put mustard, soy sauce and honey in a small shallow dish and stir to combine and add the chicken drumsticks and turn to coat.
Step 4
Transfer the chicken to the roasting pan and then brush over with remaining marinade and cook in the oven, basting twice with liquid from the pan, for 25 to 30 minutes or until the drumsticks are light golden and cooked through.
Step 5
Sweet Potato and Watercress Salad - Meanwhile, put the steamed sweet potato, watercress, onion, tarragon, cucumber and tomato in a medium bowl and toss to combine.
Step 6
Divide the salad between plates and top with chicken drumsticks and drizzle the vinegar of choice over the salad to serve.
Tips
No special items needed.
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