Chicken Drumettes with Coriander Cilantro) Pesto Dipping Sau

• servings: SERVES 4 AS ONE OF 4-5 R

Ingredients

100ml (scant ½/ cup) kimchi or

Sriracha chilli sauce

1 tosp aonori seaweed pinch of sea salt

24 chicken drumettes

4 tosp Coriander (Cilantro) Pesto (see below)

2 tosp Japanese Mayonnaise (page

203)

4 spring onions (scallions)

50g (2oz./⅓ cup) whole almonds

1 small clove of garlic, peeled and roughly chopped

1 tosp honey

1 tosp kimchi sauce

3½ tosp olive oil

100ml (scant ½ cup) grapeseed oil

1 large bunch of coriander (cilantro), stalks removed

1 large bunch of basil, stalks removed

Directions

Place the kimchi or chilli sauce, aonori and salt in a bowl, add the chicken

drumettes and marinate for 20-30 minutes in the fridge.

Preheat the oven to 180°C (350°F/Gas mark 4).

Mix the pesto and mayonnaise together to create a dipping sauce. Chop the spring onions (scallions) into fine rings, rinse in cold water and leave to drain.

Line a baking tray with baking parchment and place the chicken on the tray. Cook in the oven for 45 minutes, then remove from the oven, sprinkle with the spring onions (scallions) and serve with the dipping sauce.

Whizz the ingredients in the processor for a few minutes, then stop and ensure al are evenly chopped. Turn the machine back on and gradually add the oils, followed by the herbs, until you have a smooth, even paste. Place in a bowl or a small squeezy bottle and keep in the fridge for up to 5 days.