Serves 6

Cooking time: Quick with advance preparation

Ingredients

6 (1.2kg) chicken drums
½ cup (125ml) honey
1/3 cup (80ml) dry red wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 tablespoons sesame seeds
2 small fresh red chillies, finely chopped
2 cloves garlic, crushed
1 teaspoon sesame oil
1 tablespoon olive oil

Chilli-Baked Pumpkin

1 tablespoon olive oil
600g butternut pumpkin, thinly sliced into
1 cm rounds
¼ cup (60ml) mild sweet chilli sauce
Fresh sage leaves
2 tablespoons brown sugar

Method

Combine chicken, honey, wine, herbs, chillies, garlic and sesame oil in large bowl; mix well. Cover, refrigerate 3 hours or overnight.

Toss pumpkin through oil, sweet chilli sauce, sage and brown sugar. Place in the bottom of a large, baking paper lined oven proof dish.

Drain chicken from marinade. Heat olive oil in a heavy based frypan, cook chicken in batches until browned all over. Transfer chicken to the baking dish, over the pumpkin. Bake, uncovered, at 200°C for about 40 minutes or until cooked as desired.

Best made just before serving.

Freeze: Not suitable.

Microwave: Not suitable.