Name: Chicken drumsticks with leek and almonds
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 8 chicken drumsticks, skin removed; 1 cup chopped flat leaf parsley; 1/3 cup (95g) dijon mustard; 2 garlic cloves, finely chopped; finely grated rind and juice of1 lemon; 1 tablespoon chopped rosemary; 2 leeks, well washed, pale parts only, cut into 3 cm pieces; 1/2 cup (125ml) salt-reduced chicken stock; 1/4 cup (60ml) verjuice; 1/3 cup (55g) natural almonds, toasted; 200 gram salad greens, to serve

Ingredients

8 chicken drumsticks, skin removed

1 cup chopped flat leaf parsley

1/3 cup (95g) dijon mustard

2 garlic cloves, finely chopped

finely grated rind and juice of1 lemon

1 tablespoon chopped rosemary

2 leeks, well washed, pale parts only, cut into 3 cm pieces

1/2 cup (125ml) salt-reduced chicken stock

1/4 cup (60ml) verjuice

1/3 cup (55g) natural almonds, toasted

200 gram salad greens, to serve

Method

1.Preheat oven to 200C or 180C fan. Combine chicken, parsley, mustard, garlic, lemon rind and juice, and rosemary in a bowl. Using hands, rub mustard mixture into chicken.

2.Scatter chopped leek over base of a large baking pan. Top with chicken, then pour over stock and verjuice. Bake for 20 mins. Turn chicken and bake for another 15 mins, until chicken is golden and cooked through.

3.Divide chicken and leek between plates, and scatter over almonds. Serve with salad.