Ingredients
- 2/3 cup crushed multigrain crackers (about
- 1/3 cup flaked coconut
- 1 jar (9 ounces) mango chutney
- 3 tablespoons lime juice
- 1 teaspoon curry powder
- 8 chicken drumsticks, skin removed
- 2 cups frozen peas, thawed
- 1 cup cooked brown rice
Directions
1. Heat oven to 375°F. Place crackers in a large zip-top plastic bag and crush with a rolling pin. Add coconut to the bag and shake. In a small bowl, stir together the chutney, lime juice, and curry powder. Remove 1/4 cup of chutney mixture and set aside. Dip the chicken drumsticks, one piece at a time, in the remaining chutney mixture, then place drumsticks inside the bag. Shake to coat.
2. Bake drumsticks on a foil-lined shallow baking pan for 40 minutes, or until they’re done. Cover chicken loosley with aluminium foil for the last 10 minutes of cooking to prevent overbrowning.
3. In a bowl, toss peas with reserved chutney mixture. Microwave on HIGH for 1 to 2 minutes, or until heated through. Combine peas and rice and serve with the chicken drumsticks.
