Crispy Chicken

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.