• Preheat oven to 220°C/200°C fan-forced.
• In a baking dish, add chicken drumsticks, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then bake for 20 minutes.
• Remove from oven, then add barbecue seasoning. Toss to coat and spoon any juices over chicken. 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, in a medium saucepan, add coconut milk, the water and a generous pinch of salt, then bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so don’t peek!

• When the chicken has 10 minutes cook time remaining, drain sweetcorn. 
• In a medium bowl, combine shredded cabbage mix, sweetcorn, baby leaves and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. 
• To the baking dish with the drumsticks, add the honey and turn chicken to coat.

Little cooks: Take the lead by tossing the slaw!

• Thinly slice spring onion.
• Divide coconut rice, honey BBQ chicken drumsticks and crisp slaw between plates.
• Garnish with spring onion. Serve with a dollop of garlic aioli. Enjoy!
 
Little cooks: Help sprinkle over the spring onion and dollop over the aioli.