Oven-baked drumsticks with soy bean salad

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
  • Print


Oven-baked drumsticks with soy bean salad
  • 1/2 cup (100g) dried soy beans
  • 1 tablespoon olive oil
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon finely chopped fresh oregano
  • 8 chicken drumsticks (1.2kg)
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh oregano leaves
  • 1/2 small red onion (50g), sliced thinly
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • sun-dried tomato coulis
  • 1 medium brown onion (150g), chopped finely
  • 4 medium tomatoes (600g), chopped coarsely
  • 1/2 cup (140g) tomato paste
  • 1/4 cup drained sun-dried tomatoes in oil, chopped finely


Oven-baked drumsticks with soy bean salad
  • 1
    Cover beans with cold water in medium bowl; stand overnight. Drain beans, rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until beans are almost tender. Drain.
  • 2
    Preheat oven to 200°C (180°C fan-forced).
  • 3
    Combine oil, rind and chopped oregano in large bowl. Remove and discard skin from drumsticks. Add drumsticks to bowl; turn to coat in oregano mixture.
  • 4
    Place drumsticks, in single layer, in oiled shallow baking dish, cover with foil; bake, turning half-way through cooking, about 50 minutes or until cooked through.
  • 5
    Meanwhile, make sun-dried tomato coulis.
  • 6
    Combine cooled beans in medium bowl with remaining herbs, onion, juice and garlic.
  • 7
    Serve chicken, topped with coulis, with bean salad. sun-dried tomato coulis. Heat oiled medium saucepan; cook onion, tomato and paste, covered, over low heat about 20 minutes. Blend or process until smooth. Push mixture through sieve into medium bowl; discard solids. Stir in sun-dried tomato.

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