Sweet Chilli Chicken Drumsticks Served with Chakalaka: A Flavorful Feast

Preheat your oven to 400°F (200°C).
Pat the chicken drumsticks dry with paper towels and season them with salt and pepper.
In a small bowl, combine the sweet chili sauce, soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil (if using). Stir well to combine.
Heat olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the drumsticks and brown them on all sides, about 3-4 minutes per side.
Pour the sweet chili mixture over the browned drumsticks, turning them to coat evenly.
Bake the Chicken:

Transfer the skillet with the chicken to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sauce has thickened.
Halfway through, baste the chicken with the sauce in the pan to ensure it’s fully coated and flavorful.
Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
Make the Chakalaka:

While the chicken is baking, prepare the chakalaka. Heat vegetable oil in a large saucepan over medium heat.
Add the chopped onion and garlic, cooking until softened and fragrant, about 4 minutes.
Add the bell pepper and grated carrot, cooking for another 5 minutes until the vegetables soften.
Stir in the canned baked beans, chopped tomatoes, curry powder, paprika, cumin, cayenne pepper (if using), salt, and pepper. Mix well to combine.
Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
Serve:

Serve the sweet chili chicken drumsticks with a generous helping of chakalaka on the side. Garnish with chopped fresh cilantro for the chicken and fresh parsley for the chakalaka.
Serving and Storage Tips: