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Sticky Chicken with Beetroot and Orange Salad

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Dinner (2274)      Lunch (1798)      Family (1525)      Chicken (692)      Salad (362)      Orange (51)      Beetroot (41)     


This is very easy to make, and is made using drumsticks - I always buy "lovely legs" which have no skin, and the bone chopped at the top.

The chicken is very tender and the outside is nice and crisp even without skin. If you eat skin, this is a great recipe, as it would go crisp.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 6 legs

For the chicken
6 chicken drumsticks
1 tbsp honey
1½ tbsp soy sauce
¼ cup Hoisin sauce
½ tbsp sesame oil
½ tbsp sesame seeds

For the salad
250 g raw beetroot, peeled
1 orange
2 tbsp dressing of choice
1 tbsp parsley, chopped

For the chicken
Preheat the oven to 185°/165° fan forced.

Put the chicken in an ovenproof dish - I lined it with baking paper. Lay them in a single layer.

Mix the honey, Hoisin, soy sauce and the sesame oil in a small bowl.

Stir until the mixture is smooth.

Pour the sauce over the chicken. Make sure the sauce is all over the chicken.


Cook the chicken for about an hour, turning every 10 minutes or so.

It should go a dark brown.


Transfer the chicken to the serving plates, and drizzle over any gravy left in the dish.

Put the sesame seeds on top, and serve.

For the salad
Grate the beetroot finely and put it in a bowl.


Grate the orange peel, and cut the orange segments, and then halve them.

Add to the beetroot, and add the parsley.

Pour the dressing (I used oil and balsamic vinegar) over the salad with the orange peel.


Mix, and serve with the chicken. The chicken would also be nice with potatoes or rice to soak up the juices.

I like this Recipe - 4
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