Paprika chicken drumsticks with sweet potatoes and cabbage slaw

Ingredients

For 1 serving

• Chicken drumsticks200 g
• Paprika3 g
• Garlic powder1 g
• Sweet potatoes160 g
• Cabbage150 g
• Apple cider vinegar10 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Heat the oven to 200 °C (conventional). Pull the skin off the chicken drumsticks using a piece of kitchen paper and rub them with the paprika, garlic powder, salt and half the oil.
2. Wash the sweet potatoes, cut them into wedges of about 2 cm with the skin on and arrange them on a lined baking tray with the drumsticks and a pinch of salt.
3. Roast for 40 minutes, turning everything halfway, until the drumsticks are well browned and, when pierced near the bone with a skewer, the juices run clear, and the sweet potatoes are soft.
4. Meanwhile remove the outer leaves and core of the white cabbage, shred it very finely and dress with the cider vinegar, the remaining oil, salt and black pepper; leave it to soften while the chicken cooks.
5. Serve the drumsticks with the sweet potatoes and the cabbage salad.