Winner winner chicken dinner. A little forward prep is needed with this one (to marinate the chicken), but then it’s easy peasy. Whole chicken thighs with bone in + skin on work well too, but this time around I’ve cut boneless chicken into pieces. The coleslaw is zingy and delicious and onion free for those who don’t like raw onion. All in all it’s excellent (thanks Diana Henry!) and super colourful. Serves 4.
6 skinless boneless chicken thighs
250ml buttermilk (or yoghurt with a tsp of lemon juice)
3 garlic cloves
1/4 tsp cayenne pepper
Salt & pepper
1/4 red cabbage
2 large carrots
1 tsp chipotle paste OR
2 tsp sweet smoked paprika
Small bunch fresh coriander
- Cut each thigh into large chunks and put into a bowl with the buttermilk (or yoghurt mixed with a tsp of lemon juice), cayenne and crushed garlic. Mix well, cover, and leave to marinate in the fridge for as long as possible, even overnight if you can.
- Heat your oven to 190C and line a roasting tin with foil. Lift the chicken pieces out of the yoghurt and place them in the tin. Bake for 25 mins or until cooked through and and browning. I find sometimes I have to tip out any additional liquid halfway through cooking so that they crisp up rather than steam.
- In the mean time make the coleslaw.
- Finely shred the cabbage, grate the carrots & courgette, and chop the coriander (hold on to a little to garnish), then mix together in a large bowl.
- In a separate small bowl mix together the mayo, zest and juice of the lime, spice in whichever format you have to hand and plenty of salt and pepper.
- Mix the dressing into the prepped veg until fully coated, and adjust with more lime/seasoning if needs be. Sprinkle the extra coriander about.
- And that’s it!