• Preheat oven to 220°C/200°C fan-forced.
• In a baking dish, combine chicken drumsticks, Mumbai spice blend, a 
drizzle of olive oil and a pinch of salt and pepper. Bake for 20 minutes.
• Remove from oven, then add apricot sauce. Toss to combine and spoon 
over any juices.
• Bake until chicken is golden brown and cooked through, 15-20 minutes. 

TIP: Chicken is cooked through when it’s no longer pink inside. 

• Meanwhile, chop cauliflower (including stalk!) into small florets.
• Place cauliflower on a lined oven tray. Drizzle generously with olive oil, 
season with salt and pepper and toss to coat.
• Roast until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide cauliflower between two trays.

• Meanwhile, thinly slice celery. Roughly chop coriander.
• In a large bowl, combine celery, shredded cabbage mix, coriander and a 
drizzle of vinegar and olive oil. Season to taste. 

• Divide apricot chicken drumsticks, roasted cauliflower and celery slaw 
between plates.
• Spoon over any remaining sauce from baking dish.
• Serve with the mayonnaise. Enjoy!