Ingredients
Method
1.Cover beans with cold water in medium bowl; stand overnight. Drain beans, rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until beans are almost tender. Drain.
2.Preheat oven to 200°C (180°C fan-forced).
3.Combine oil, rind and chopped oregano in large bowl. Remove and discard skin from drumsticks. Add drumsticks to bowl; turn to coat in oregano mixture.
4.Place drumsticks, in single layer, in oiled shallow baking dish, cover with foil; bake, turning half-way through cooking, about 50 minutes or until cooked through.
5.Meanwhile, make sun-dried tomato coulis.
6.Combine cooled beans in medium bowl with remaining herbs, onion, juice and garlic.
7.Serve chicken, topped with coulis, with bean salad. sun-dried tomato coulis. Heat oiled medium saucepan; cook onion, tomato and paste, covered, over low heat about 20 minutes. Blend or process until smooth. Push mixture through sieve into medium bowl; discard solids. Stir in sun-dried tomato.
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