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Southern Crispy Chicken

Southern Crispy Chicken

Southern Crispy Chicken

with Healthy Slaw & Fries

Get up to $200 off!

Shake ’em and bake ’em this Fourth of July, as we celebrate all things American. If you’re craving crispy southern comfort food, but still want to look like Beyonce, we’ve got you covered! With our healthy slaw and delectable sweet potato fries, we will have you feeling so crazy right now.

Tags:

Under 30 Minutes

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 Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

380 g

chicken thigh

1 tsp

Cajun seasoning

350 g

sweet potato

2 cup

red cabbage

1

carrot

1 bunch

spring onions

½

lemon

1 tub

yoghurt

1 tsp

Dijon mustard

Not included in your delivery

¼ cup

plain flour

½ tsp

baking powder

1 tbs

olive oil

Nutritional Values

per serving

Calories2720 kcal

Fat26.5 g

of which saturates7.3 g

Carbohydrate52.1 g

of which sugars19.7 g

Protein45.1 g

Sodium407 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

1

Preheat oven to 200°C/180°C fan-forced. Line two oven trays with baking paper.

2

To prepare the ingredients, wash and cut the sweet potatoes into fries. Finely slice the red cabbage and spring onions. Peel and grate the carrot, and juice the lemon.

3

Place the chicken thighs, plain flour, baking powder, HelloFresh Cajun Spice and a generous seasoning of salt and pepper in a plastic bag and shake to coat the chicken thighs. Place on one of the trays and spray or brush the chicken lightly with some olive oil. Place the sweet potato on the remaining oven tray and toss in the olive oil. Place both trays in the oven for 25 minutes or until the chicken is cooked through and the sweet potato is tender.

4

Meanwhile, in a large bowl combine the red cabbage, carrot and spring onion. In a small bowl combine the lemon juice, yoghurt, and Dijon mustard. Stir the yoghurt dressing through the coleslaw mix. Season generously with salt and pepper.

5

To serve, divide chicken, sweet potato and coleslaw between plates and dig in!

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