CRISPY CHICKEN, OVEN BAKED CHIPS WITH TURMERIC, APPLE & GINGER SLAW

Recipe by Harry Mosley @thepaddlecafe

Servings: 4

Ingredients:

  • 1kg chicken thighs (boned and skinned)

  • 300ml yoghurt

  • Tbsp smoked paprika

  • Tbsp ground cumin

  • 1tsp cayenne pepper 

  • 1 lemon zest and juice

  • Half loaf of sourdough blended into bread crumbs 

  • 1kg Maris piper potatoes washed

  • 4 garlic cloves smashed

  • 1/2 green cabbage 

  • 1 carrot (yellow if possible)

  • 1 Apple peeled and Grated

  • 1 thumb ginger finely grated

  • 1/4 tsp mustard 

  • 1/2 tsp turmeric

  • 100ml cider vinegar

  • 2 tsp honey

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Method:

  • In a bowl place the chicken, yoghurt, lemon zest and juice, Smoked paprika, ground cumin and a good pinch of salt. Leave to marinade in the fridge for 2 hours

  • Blend the bread into crumbs and set aside

  • Heat your oven to 200 degree Celsius

  • Cut the potatoes into chunky chips leaving the skin on. 

  • In a tray place the chips, smashed garlic cloves a glug of oil and salt and pepper. Bake until crispy 

  • For the slaw finely shred the cabbage. Grate the Apple and carrot and add to the cabbage. Mix well.

  • Combine the rest of the ingredients into one jug and dress the slaw. Place in the fridge till needed.

  • Next grab your breadcrumbs and coat the chicken. 

  • Place onto a tray lined with baking paper. Place in the over for 15 minutes 

  • Remove and serve.

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