I was originally going to eat these chicken drumsticks straight out of the oven but they were SO much better made into a salad! The flavours were subtle but fabulous nonetheless.
CRUNCHY CHICKEN SALAD (serves 2)
Chicken
4 chicken drumsticks
1/8 tsp ground ginger
1/8 tsp ground coriander
1/8 tsp ground cardamom
1 tsp extra virgin olive oil
Salad
2 medium carrots
2/3 large cucumber
1/4 cup fresh parsley, (no stalks)
1. Preheat oven to 235°C/455°F
2. Combine spices and oil in a small bowl
3. Wash and dry chicken legs
4. Lay the drumsticks in a small oven tray, pour or spoon the mixture evenly over the top and rub all over using your hands
5. Bake for 30-45 minutes or until cooked through (test with skewer in the thickest part of the leg - the juices will run clear when cooked)
7. Remove end from carrot then peel and dice
8. Remove end from cucumber and dice
9. Slice parsley finely
10. Combine vegetables, ricotta and parsley in medium-large sized bowl
11. Remove chicken from oven and leave to cool for a few minutes
12. Strip meat from the legs and mix into the salad
Serve into two bowls and enjoy immediately ❤️
Ingredient information (based on advice by SIGHI)
- Ginger is rated 1
- Olive oil is rated 0 but is incompatible for those with a salicylate intolerance
- It is unknown whether goat milk is a liberator of histamine so best to eat this when symptoms are stable
- All other ingredients are rated 0 without caveats
0 - Well tolerated, no symptoms expected at usual intake
1 - Minor symptoms, occasional consumption of small quantities is often tolerated
2 - Incompatible, significant symptoms at usual intake
3 - Very poorly tolerated, severe symptoms
Hot tips!
🔥 Replace olive oil with any other tolerated oil
🔥 Plain ricotta will also work - recipe here
🔥 If only serving one person, halve the salad ingredients and freeze two of the chicken legs in a zip lock bag
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