Amelia Freer's crispy, spicy chicken drumsticks with fragrant coleslaw
There’s just under 12 weeks to go until the summer holidays so there’s never been a better time to take a look at what you eat for a healthy and slimmer new you. Having already proven her stripes by helping Sam Smith lose a stone in two weeks and with Victoria Beckham following her clean-eating diets, nutritional therapist Amelia Freer is here to share the secret to the 10-day diet plan she starts all her celebrity clients off on.
An advocate for what you can eat, and not what you can’t, she wants to help us all drop a dress size and hit the ground running with her tasty and guilt-free crispy fried chicken with fragrant slaw.
8 chicken drumsticks
lemon wedges, to serve
For the brine
100g sea salt
85g coconut blossom nectar (substitute for honey or maple syrup)
2 litres lukewarm water
½ white cabbage, shredded
2 carrots, shredded
2 spring onions, finely chopped
1 tablespoon toasted fennel seeds
1 tablespoon toasted sesame seeds
2 egg yolks
lemon juice and zest, to taste
100ml macadamia nut oil
150ml extra virgin olive/sunflower/ walnut oil
sea salt and freshly ground black pepper
Mix the brine ingredients together until the salt and coconut blossom nectar have dissolved. Pour over the chicken, cover and store in the fridge for 2 hours or overnight.
Grind the lentils to a flour in a food processor, then mix in the spices and thyme and set aside, sealed to keep in the flavours.
While the chicken is brining, prepare the coleslaw. Mix the vegetables and seeds together in a large bowl, then make the mayonnaise. Whisk together the egg yolks and lemon zest, then slowly add first the macadamia nut oil and then the rest of the oil, whisking as you go, until you get a thick, silky consistency. Squeeze in the lemon juice and season to taste. Mix well, cover and rest in the fridge until ready to serve.
Remove the chicken from the brine and steam for 15 to 20 minutes or until cooked through. Pat dry with kitchen towel.
Roll each drumstick in the beaten egg and then in the spice mix, until completely covered. Heat 2 tablespoons of coconut oil in a large frying pan until very hot, then fry the drumsticks (in two batches) for 6 to 8 minutes, until each side is browned – you may need to add more coconut oil for the second batch if the pan is looking dry.