Mango-Roasted Chicken Drums with Curried Potato Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Pat chicken dry with paper towels. In a large bowl, combine chicken with half the mango chutney, first measure of curry spice mix, lemon zest, coriander stalks, salt and a drizzle of olive oil. Toss to coat well in mixture. Evenly spread out on prepared tray. Roast for 20–25 minutes, turning a few times, until chicken is cooked through.
3. While chicken is cooking, prepare the rest of the meal. Cut potatoes into halves or quarters until they are all roughly the same size. Cook in pot of boiling water for about 15 minutes or until nearly cooked. Cut broccoli into small florets and roughly dice stalk. When potatoes have 2 minutes of cook time remaining, add broccoli to pot and cook a further 2 minutes (broccoli should remain crunchy). Drain well, run under cold tap and allow to cool slightly.
4. In a large bowl, mix together all curry dressing ingredients well. Remove core and seeds from capsicum and dice 1cm; thinly slice spring onions; place all in bowl with dressing.
5. Once potatoes and broccoli have cooled slightly, gently toss with remaining salad ingredients and curry dressing. Season to taste with salt and pepper.
6. Toss cooked drumsticks with remaining mango chutney on tray.
7. Spoon some curried potato salad onto each plate and top with chicken drums. Garnish with coriander. Spoon over any juices or sticky bits from chicken tray.