Crispy Chicken
with Healthy Sweet Potato Fries & Slaw- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Gluten
Shake ’em and bake ’em as we celebrate all things American tonight. If you’re craving crispy Southern comfort food, but still want to look like Beyoncé, we’ve got you covered! With our healthy slaw and delectable potato fries, we will have you feeling so crazy right now.
Ingredients
1 packet
Free Range Chicken Thighs
½ sachet
Cajun seasoning
(May be present: Gluten.)
400 g
sweet potato
2 cup
red cabbage
1
carrot
½ bunch
spring onions
½
lemon
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 tsp
Dijon mustard
Not included in your delivery
¼ cup
plain flour
(Contains: Gluten, Wheat;)
½ tsp
baking powder
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, slice the sweet potato into wedges (unpeeled), and finely slice the spring onion. Finely slice the red cabbage and measure out the required amount. Peel and grate the carrot. Juice the lemon.
Place the chicken thighs, plain flour, baking powder, Cajun spice mix and a generous seasoning of salt and pepper in a plastic bag and shake to coat the chicken thighs. Place on a lined oven tray and spray or brush the chicken lightly with some olive oil. Place the sweet potato on a second lined oven tray and toss in the olive oil. Place both trays in the oven for 30-35 minutes, or until the chicken is cooked through and the sweet potato is tender and golden. Swap the trays halfway through to ensure even cooking.
Meanwhile, in a large bowl combine the red cabbage, carrot and spring onion. In a small bowl combine the lemon juice, Greek yoghurt and Dijon mustard. Stir the yoghurt dressing through the coleslaw mix. Season generously with salt and pepper.
To serve, divide the crispy chicken, sweet potato and the healthy coleslaw between plates and dig in!
