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Lilydale Chilli drums with cranberry and roasted pumpkin couscous salad

Serves: 4

Preparation time: 15 minutes

Cooking time: 55 minutes


  • 1 tblsp crushed chilli
  • 2 tblsp honey
  • 1 tsp sesame oil
  • 3 cloves garlic, crushed
  • 4 shallots, sliced
  • 8 Lilydale drumsticks
  • 50g peeled pumpkin, cut into 1.5cm cubes
  • 1 tablespoon olive oil
  • 1 Spanish onion, sliced
  • 250g packet pearl couscous
  • 2 cups reduced salt vegetable stock
  • ½ cup dried cranberries
  • Basil leaves


  1. In a large non-metallic bowl, mix together the chilli, honey, oil, garlic and shallots. Place the chicken into the marinade and mix to coat evenly. Cover and refrigerate overnight.
  2. Place the pumpkin on a baking tray, spray lightly with cooking/oil spray, toss lightly to coat. Bake on 220C preheated oven for 20 minutes or until just cooked through.
  3. Place the chicken on a wire rack set over a baking tray. Bake in 190C preheated oven for 25 minutes, or until chicken is just cooked through.
  4. Meanwhile heat oil in a medium pan, cook the onion for 3-4 minutes until softened. Add couscous stir until coated with the oil and pearls are hot. Pour in stock, bring to boil. Cover with lid, reduce heat and simmer for 8-10 minutes, stirring occasionally until liquid is absorbed and couscous is cooked. Stir through cranberries and pumpkin.
  5. Serve chicken with warm salad.
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Our Recipes
Our Recipes