BUTTER CHICKEN DRUMSTICKS

BUTTER CHICKEN DRUMSTICKS

 200g grape tomatoes, halved

 1 cup basmati rice

 2 green onions, thinly sliced

 1/2 cup cashews, toasted, chopped

 1/2 cup chopped fresh coriander leaves

 300g green beans, trimmed

 1 tablespoon extra-virgin olive oil

 8 chicken drumsticks

 375g sachet butter chicken sauce

 2/3 cup light thickened cream for cooking

 Step 1

Preheat oven to 200C/180C fan-forced.

 Step 2

Heat oil in a heavy-based, flameproof baking dish over medium-high heat. Add chicken. Cook, turning, for 2 to 3 minutes or until browned. Add sauce and cream. Bring to the boil. Remove from heat. Bake for 40 minutes, adding tomatoes in the last 10 minutes of cooking time.

 Step 3

Meanwhile, cook rice following packet directions. Add onion, cashews and 1/3 cup coriander to rice. Stir to combine. Season with salt and pepper.

 Step 4

Cook beans in a medium saucepan of boiling water for 2 minutes or until tender. Drain.

 Step 5

Serve chicken with sauce, rice mixture and beans, and sprinkle with remaining coriander. 

Source:  https://www.taste.com.au/