Slash the flesh of each drumstick a few times and place in a large bowl. Mix the spices, soy sauce, garlic salt, ginger and vinegar, then pour over the drumsticks, making sure they’re evenly coated. Cover and leave to marinate in the fridge for 6-8 hours.
Preheat your oven to 400°F. Place the chicken on a baking tray lined with baking parchment. Cook for 30-35 minutes, or until cooked through.
Mix the carrots, cabbage, mayonnaise, lemon juice and yogurt to make the coleslaw. Stir, season, then cover and chill until needed.
Serve the chicken with the pot of coleslaw on the side.
Ingredients
8 chicken drumsticks, skinned 2 tbsp paprika 2 tsp turmeric 6 tbsp dark soy sauce 2 tbsp garlic salt 2 tsp ground ginger 4 tbsp white wine vinegar
Salt and freshly ground black pepper Low calorie cooking spray, eg PAM
2 carrots, peeled and coarsely grated ¼ white cabbage, finely shredded 4 level tbsp fat free mayonnaise J uice of 1 lemon