Southern Baked Chicken

Name: Southern Baked Chicken with Potato Fries & Healthy Slaw
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 1 packet Free Range Chicken Thighs; ¼ cup plain flour; ½ tsp baking powder; ½ sachet Cajun seasoning; olive oil; 400 g potatoes; 1 portion red cabbage; 1 unit carrot; 1 bunch spring onions; 2 tsp white wine vinegar; 1 tub Greek-style yoghurt; ½ tsp Dijon mustard; 1 bunch parsley; 1 unit green apple

with Potato Fries & Healthy Slaw

Get up to $200 off!

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.

Tags:

Egg Free

•High Protein

•Low Sodium

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Free Range Chicken Thighs

½ sachet

Cajun seasoning

(May be present: Gluten.)

400 g

potatoes

1 portion

red cabbage

1 unit

carrot

1 bunch

spring onions

1 tub

Greek-style yoghurt

(Contains: Milk;)

½ tsp

Dijon mustard

1 bunch

parsley

1 unit

green apple

Not included in your delivery

¼ cup

plain flour

(Contains: Gluten, Wheat;)

½ tsp

baking powder

olive oil

2 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2390 kcal

Fat16.2 g

of which saturates5.6 g

Carbohydrate55.2 g

of which sugars22 g

Dietary Fibre0 g

Protein44.8 g

Cholesterol0 mg

Sodium447 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Baking Paper

•Baking Tray

•Plastic Bag

•Large Bowl

•Mixing Bowl

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 1 cm fries. Finely slice the red cabbage. Grate the carrot (unpeeled). Finely slice the spring onion. Finely chop the parsley leaves. Slice the green apple into thin wedges.

Place the free-range chicken thigh, plain flour, baking powder (if using), Cajun spice blend (use suggested amount) and a generous pinch of salt and pepper in a plastic bag. Shake to coat the chicken well. Transfer the chicken to the second oven tray lined with baking paper and drizzle lightly with olive oil. Place in the oven to bake for 25-30 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, place the potato on the first oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and arrange in a single layer. Place in the oven to cook for 20-25 minutes, or until golden and tender.

In the last 10 minutes of chicken cooking time, add the cabbage, the carrot, the spring onion, the parsley and the apple to a large bowl. Toss to combine and set aside.

In a medium bowl, combine the white wine vinegar, the Greek yoghurt and the Dijon mustard. Pour the yoghurt-mustard dressing over the slaw and toss well to coat. Season to taste with a pinch of salt and pepper.