Southern Chicken Shake and Bake
with Slaw
- Gluten
- Wheat
- Milk
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 fries will have you feeling so crazy right now.
Ingredients
1 packet
Free Range Chicken Thighs
1 sachet
sweet paprika
800 g
potatoes
4 cup
red cabbage
2
carrots
½
lemon
1 tub
Greek-style yoghurt
(Contains: Milk;)
½ tub
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, wash the potatoes and cut them into fries (unpeeled). Finely shred the red cabbage and measure out the required amount. Peel and grate the carrot, and juice the lemon.
Place the chicken thighs, plain flour, baking powder, sweet paprika 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 potatoes 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 potatoes are tender. Swap the trays halfway through to ensure even cooking.
Meanwhile, in a large bowl combine the finely shredded red cabbage and carrot. 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, potato fries and the healthy coleslaw between plates and dig in!
