2 tbsp Waitrose Cooks’ Ingredients Deep South Cajun rub
1½ tbsp essential Waitrose honey
2 tbsp essential Waitrose olive oil
900g pack British chicken drumsticks
550g essential Waitrose sweet potatoes, cut into wedges
6 essential Waitrose salad onions, cut into thirds
2 essential Waitrose limes, juice of 1, 1 cut into wedges
1 pack sweetcorn kebabs
soured cream, to serve
1. Preheat the oven to 220°C, gas mark 7. Combine the Cajun rub, honey and oil in a large bowl and season. Toss in the chicken and sweet potato to coat, then spread over a large parchment- lined baking tray. Bake for 25 minutes, then toss through the salad onion and squeeze over the lime juice. Cook for another 15-20 minutes, until the chicken is golden and cooked through.
2. Rest the chicken and potatoes for 5 minutes while you cook the sweetcorn in the microwave, according to pack instructions. Serve with the lime wedges and soured cream on the side.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
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