Our Recipes

Southern fried chicken drumsticks on a quinoa salad and grape chutney (Chef Neil Darmanin)

  • 2 Portions
  • Easy
  • Main

4 southern fried Dewfresh chicken drumsticks

80g frozen Greens Broccoli

1 small tin Chickpeas

small bunch Kale

1 One lemon

2 tbsp chopped Parsley, fresh

1 Sweet potato

2 cups Water or vegetable broth

2 tsp Maple syrup

1 cup Quinoa, dry

1/2 tsp Apple cider vinegar

3 tbsp Olive oil

For the Chutney 

2 cups white grapes seedless

1tsp mixed spice

1 tsp ginger mince

100g sugar

50ml cider vinegar

¼ cup water



Place the Dewfresh Chicken Southern Fried Chicken Drumsticks in the oven until cooked.

In the meantme, boil the quinoa in the stock .  Once cooked and water is absorbed, fluff in a bowl and season well.

Dice the sweet potato and sauté, drain well the broccoli and toss in together with the kale and chickpeas.

In a small bowl mix well the maple syrup, lemon juice, cider, parsley and olive oil.

Add the vegetables and dressing to the quinoa and mix well. Place the drumsticks on the salad.


For the Chutney 

Mix all the ingredients together, bring to the boil, then simmer on low heat until a jam consistency. Serve to the side of the salad.