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Hoisin and Chili Glazed Chicken Drumsticks & Slaw

Serves: 4

Prep: 20 mins

Total: 1 hr

Recipe from Martha Stewart



8 Pine View Farms chicken drumsticks (about 2 pounds)

Coarse salt and freshly ground pepper

1/3 cup hoisin sauce

2 teaspoons chili paste, such as sambal oelek

1/2 head napa cabbage (or regular cabbage or coleslaw mix) , shredded (6 cups)

4 medium carrots, peeled and shredded (2 cups)

4 ounces shiitake mushrooms (or regular fresh mushrooms), stemmed and thinly sliced (2 cups)

3 tablespoons fresh lime juice

1 tablespoon toasted sesame oil

1/3 cup chopped cilantro, plus more for serving

Steamed rice, for serving


  1. Preheat oven to 375 degrees.
  2. Place chicken on a parchment-lined rimmed baking sheet; season with salt and pepper.
  3. Stir together hoisin and chili paste; brush evenly over chicken.
  4. Bake until blackened and just cooked through, 40 to 45 minutes. Reserve juices that accumulate on baking sheet.
  5.  Meanwhile, combine cabbage, carrots, mushrooms, lime juice, oil, and cilantro in a large bowl; season with salt and pepper. Toss occasionally while chicken cooks.
  6. Serve chicken with reserved juices and more cilantro over rice, with slaw alongside.