Apple, Beetroot & Red CabbageSlaw With crispy Baked Chicken

Apple, Beetroot & Red Cabbage Slaw With Crispy Baked Chicken

Meaty, Salad

Apple, Beetroot & Red Cabbage Slaw With Crispy Baked ChickenDo you ever have one of those weeks where you know you’ve over eaten (and over spent on your over –eating)? Well, I have. I’ve had too much junk food, takeaway pizza, delicious but pretty unhealthy restaurant dishes… the list goes on… not to mention that last week I ate lunch out EVERY day, rebelling against my own mantra.

But I don’t completely regret it, because I discovered some of the best coleslaw I’ve ever tasted at Honest Burgers – fruity, creamy, crunchy, fresh and light – everything you could hope for and more in a slaw.

I’ve created my own interpretation – an homage to the king of slaws (If anyone does happen to have the Honest Burgers recipe, I would love to see it). By using zero fat yoghurt and low fat mayo, I think it can be classed as healthy. Plus the raw apple and cabbage are definitely not bad for you.

The best accompaniment for slaw in my mind is something smoky and barbecue-y. It has to be chicken with a crispy, charred skin. Thighs or drumsticks (with the skin on) are perfect for this. Make sure you get thighs with bones though, as it helps keep the meat tender. And please do try to buy free range chicken where possible – a little extra cost to you makes such a difference to the animal’s welfare.

I think this is one of my best yet. Sorry veggies.

Ingredients (makes 4 portions):

Packet of chicken thighs/ drumsticks (skin on, bones left in)

For the marinade:
Large handful of flat leaf parsley
1 ½ tbspns paprika
2 garlic cloves
2 tbspns oil
2 tbspns lemon juice
Large pinch salt
Pepper

For the slaw:
½ small red cabbage
1 granny smith apple
3 cooked beetroots
3 large tspns low fat mayonnaise
2 tbspns low fat natural yoghurt
2 large tspns wholegrain mustard
handful of flat leaf parsley

What To Do:

1. Start by making the marinade for the chicken. Either blend the ingredients together in a blender or mash together in a pestle and mortar (chop the parsley first and crush and chop the garlic).

2. Prick the chicken pieces all over with a sharp knife and cover each with the marinade. Leave in the fridge for about 20 minutes. Pre-heat the oven to 220⁰C.

3. Using a mandolin, finely slice the red cabbage, apple and beetroot into thin matchsticks. If you don’t have one, finely slice with a knife. Sprinkle some lemon juice over the apple to prevent it from going brown. Finely chop the parsley and add everything to a large bowl and mix thoroughly.

4. In a separate bowl, mix the mayonnaise, yoghurt and mustard together, then add to the large bowl and mix thoroughly.

5. Put the chicken in the oven for about 25 minutes (do check through) until crispy and slightly charred. Leave to cool and then box up with the slaw.Keep the bowl of slaw in the fridge covered in clingfilm until you next need it.