Chicken Drumsticks with Mango Rice Salad

Serves: 4

Preparation time: 20 minutes

Cooking time: 40 minutes

Difficulty: Easy

Ingredients

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1kg Lilydale Free Range Chicken Drumsticks (Australian Native Collection, Quandong Peach, Mountain Pepper and Chilli)

2 cups basmati rice, cooked

¼ cup mango chutney

½ lemon, juice

2 mangoes, diced

3 stalks spring onion, plus extra green tops for topping

¼ cup cashews

¼ cup sultanas

Method

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1. Heat a coal barbeque, and prepare for offset cooking. Cook the drumsticks offset, bringing the temperature to between 77 and 79 degrees. Then move onto the coals for a quick sear to crisp up the skin before removing.

2. To make the salad, mix the rice with all ingredients. Toss to combine.

3. Serve in bowls, and top with the chicken drumsticks.