Southern Chicken
with Sweet & Crunchy Slaw
Shake’em and bake’em fellas! This meal truly celebrates all things American. If you’re craving crispy southern comfort food, but still want to look like Beyonce, we’ve got you covered! Our scrumptious slaw and delectable sweet potato fries will have you feeling so crazy right now!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
700 g
chicken thigh
2 tsp
smokey paprika
800 g
sweet potato
4 cup
red cabbage
2
carrots
1 bunch
spring onions
1 bunch
coriander
1
lemon
1 tub
Greek-style yoghurt
(Contains: Milk;)
2 tsp
Dijon mustard
Not included in your delivery
¼ cup
plain flour
(Contains: Gluten, Wheat;)
1 tsp
baking powder
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, halve the chicken thighs and cut the sweet potatoes into fries (unpeeled). Finely shred the red cabbage and peel and grate the carrots. Finely slice the spring onions, finely chop the coriander and juice the lemon.
Place the chicken thighs, plain flour, baking powder, smokey paprika and a generous seasoning of salt and pepper in a plastic bag and shake to coat the chicken thighs. Place the chicken on a lined oven tray and spray or brush lightly with some olive oil. Place the sweet potato on a second lined oven tray and toss in the olive oil. Season with salt and pepper. Place both trays in the oven for 25-30 minutes or until the chicken is cooked through and the sweet potato is tender. Swap the trays halfway through to ensure even cooking.
Meanwhile, in a large bowl combine the shredded red cabbage, carrot, spring onion and coriander. 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 fries and the healthy coleslaw between plates and dig in!
