8 skinless chicken drumsticks
Chicken seasoning/spice
480gm new potatoes, halved
For the salad:
500gm green beans, chopped
1 onion. chopped
½ cucumber, chopped
2 large tomatoes, chopped
1 – 2 garlic cloves, crushed
2 Tblsp white wine vinegar
1 Tblsp lemon juice
Artificial sweetener to taste
Method
Boil or steam the green beans until just cooked but still bright green and crispy.
Drain and cool under running water.
Once the beans are cool, put them into a bowl with the rest of the salad ingredients.
Toss well.
Boil the potatoes in lightly salted boiling water.
Drain and keep warm.
Spray a frying pan with non-stick cooking spray.
Sprinkle the drumsticks with the chicken seasoning.
Dry-fry the chicken over a moderate heat, for 20 minutes or until done, turning frequently.
Serve 2 legs per person with the potatoes and beans.
The bean salad keeps well in the fridge for several days – just be sure to seal the container you use, or everything else in the fridge will absorb the garlicky flavour and smell.
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