Name: Maple-Dijon Chicken Drumsticks with Lemony Dill, Kale & Cabbage Slaw
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.7 kg chicken drumsticks; 1 small bunch fresh dill; 1 ½ bunches kale; 3 lemons; 1 ½ medium heads napa cabbage; black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; salt

Maple-Dijon Chicken Drumsticks with Lemony Dill, Kale & Cabbage SlawMaple-Dijon Chicken Drumsticks with Lemony Dill, Kale & Cabbage Slaw — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1.7 kg chicken drumsticks

1 small bunch fresh dill

1 ½ bunches kale

3 lemons

1 ½ medium heads napa cabbage

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to 230°C (450°F).

Divide oil, maple syrup, Dijon, salt, and pepper between two baking dishes; whisk to combine the marinade.

Pat chicken dry with paper towels, add to the dishes with the marinade, and turn to coat.

Place chicken in the oven (it doesn't have to be fully heated) and bake, turning halfway through, until chicken is cooked through, 30-35 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Zest and juice lemons into a large bowl. Add oil, salt, and pepper, then whisk to combine the dressing.

Wash, dry, and fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing.

Trim off and discard the root end of the cabbages; halve the cabbages lengthwise, then thinly slice crosswise. Add to the bowl. Using your hands, massage the greens with the dressing until wilted, 2-3 minutes.

Shave the dill leaves off the stems; discard the stems and roughly chop the leaves. Add to the bowl and toss to combine the slaw.

To serve, divide chicken and slaw between plates. Enjoy!

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