Drumstick tacos with biltong and coleslaw

Prep time
60min
Cook time
45min
Serves
4

Having friends over? This dish is a great party starter!

Ingredients:

Chicken:
  • 8 chicken drumsticks
  • 1 Tbsp (15ml) oil
  • 2 tsp (10ml) lemon juice
  • 1/2 Tbsp (7.5ml) paprika
  • 1/2 Tbsp (7.5ml) ground coriander
  • 1 tsp (5ml) ground cumin
  • salt and pepper
Coleslaw:
  • 1 small red cabbage, thinly sliced
  • 2 carrots, julienned
  • 1 corn on the cob, steamed and kernels sliced off
  • 1/3 cup (80ml) mayonnaise
  • 1 Tbsp (15ml) lime juice
  • zest of 1 lime
  • 20g coriander, roughly chopped
  • 1 tsp (5ml) smoked paprika
  • salt and pepper
Coriander dressing:
  • 60g coriander
  • 2 Tbsp (30ml) lime juice
  • 1 tsp (5ml) lime zest
  • 100ml olive oil
  • salt and pepper
 
  • 8 soft-shell tacos
  • 80g biltong, roughly chopped
  • pickled red onion
  • lime wedges

Method:

Chicken:
  • Preheat the oven to 180°C.
  • Combine all the marinade ingredients and mix with the chicken drumsticks.
  • Heat a griddle pan on high and char the chicken pieces. Place in an ovenproof dish and bake in the oven until cooked through.
  • Once cooked, remove the chicken from the oven and allow it to cool.
  • Shred the chicken and put it aside.
Coleslaw:
  • Mix the mayonnaise, lime juice, paprika, salt, and pepper.
  • Massage into the cabbage, carrots and corn.
  • Stir through the fresh coriander just before seasoning.
Coriander dressing:
  • Blend the coriander, lime juice and zest. Add a pinch of salt and pepper.
  • While blending, slowly add the olive oil until you get the desired consistency.
  • Adjust your seasoning, if necessary.
To serve:
  • Place a big spoonful of coleslaw into each taco shell.
  • Top with shredded chicken and drizzle with coriander dressing.
  • Sprinkle the chopped biltong, pickled red onion slices, and fresh coriander on top of each taco.
  • Serve with an extra lime wedge on the side.