This is what I whipped up for dinner tonight after a long day at work. It’s a good one because you can shove the chicken in the oven and get together all the salad together. This is an easy one that serves 2 from the Waitrose magazine with a few extras added to use up what we had in the fridge. We are big fans of the “plonk it on the table and help yourselves” approach and this is perfect for that. There will be plenty of bits to choose from!
Preheat the oven to 200 degrees. In a bowl, mix together a tablespoon of honey, the zest and juice of a lime, 1/4 teaspoon of dried oregano and olive oil. Place 4 chicken drumsticks in a roasting tray and pour over the mixture, making sure to get all the chicken covered. Cook for 35 to 40 minutes until caramelised.
Whilst the cooking is chicken, chop up an avocado, chuck it in a bowl and place on the table ready to serve.
For the pineapple salsa chop a third of a pineapple into small chunks, half a red chilli and 2 spring onions and mix together in a bowl. Add a handful of pomegranate seeds and chopped coriander leaves, a spoonful of olive oil, the juice of half a lime and give it a good mix.
Whip up a simple salad- we just chopped some tomatoes, cucumber and salad leaves- and finally put a couple of tortillas in the oven to warm.
The chicken should be ready by this point so take everything over to the table and dig in!
I personally chose to put a bit of everything in the wrap and eat it that way but you can also have it like a big salad.