Baked Buffalo Chicken Drumsticks with Roast Broccoli Couscous

What better way to kick off the year than with this banging dish from Sidekick? We use sriracha as our hot sauce of choice in this delicious recipe, but if you have a personal fave, why not spice it up?

This dish is taken from the ‘Finger Lickin’ Chicken‘ Recipe Pack! Using inspiration from around the world, these 3 delicious chicken recipes are sure to leave you satisfied. You can also indulge in ‘Peri Peri Chicken Thighs and Sweetcorn Rice‘ and ‘Chicken Schnitzel with Roast Savoy Cabbage‘! 

4 ea chicken drumstick(s)
4 tbsp olive oil
200 g Tenderstem broccoli
100 g couscous
1 ea lemon(s)
15 g fresh parsley
10 g fresh dill
50 g unsalted butter
7 tbsp sriracha
1 tbsp sesame seeds

1 – Preheat and line
Preheat the oven to 200°C and line 2 medium trays with tin foil. Fill a kettle with water and put it on
to boil – this will be for the couscous later.

2 – Get the chicken ready
Add 4 chicken drumsticks to 1 of the lined trays and rub with 2 tbsp of the olive oil and a generous
pinch of salt. Remember to always wash your hands after handling raw meat!

3 – Roast the chicken
Roast the chicken in the oven for 20-25 minutes, until golden and cooked throughout. Get on with
the rest of the dish in the next steps while you wait.

4 – Get the broccoli ready
Cut 200g of Tenderstem broccoli into 5 crossways and tip onto the other lined tray. Toss with the
remaining 2 tbsp of oil and a generous pinch of salt.

5 – Roast the broccoli
Roast in the oven for 10-12 minutes, until soft and golden in places. Get on with the rest of the dish
in the next steps while you wait.

6 – Get the couscous ready
Tip 100g of couscous into a large mixing bowl. Finely grate in the zest from 1 lemon, season with
salt and pepper, then give everything a good mix.

7 – Cook the couscous
Tip in enough boiling water from the kettle to just cover the grains. Give everything a quick mix, then
set aside and allow the grains to soften. Get on with the rest of the dish in the next steps while you

8 – Chop the herbs
Finely chop 15g of parsley and 10g of dill – we will toss these through the couscous later.

9 – Assemble the sauce
Add 50g of butter and 7 tbsp of sriracha to a small saucepan.

10 – Melt and mix
Place the pan over a low heat. Allow the butter to melt and beat everything together.

11 – Mix it up
Toss the herbs and broccoli in with the couscous once the grains have softened. Squeeze in the
juice from the lemon and give everything a good mix. Season to taste with salt and pepper.

12 – Glaze
If you are still waiting for the chicken, now would be a great time to do some washing up. Once the
chicken is ready, tip the sauce all over the drumsticks to coat them fully.

13 – Serve
Divide the couscous between plates and lower 2 drumsticks onto each portion. Scatter over 1 tbsp of sesame seeds and serve!