I’ve been making this on a regular basis for a while now and it’s really tasty.
I actually don’t always do the slaw but it does go so well, and seeing as I had cabbage to use up from the salmon and slaw why not! I hate to waste food!
I do always marinade the chicken over night or whilst at work so if you want to do this ensure you are prepared in advance
.5tbsp oil (I used cumin infused)
2 whole chicken legs, skin removed
1tsp ground cumin
1tsp ground tumeric
1 lime, juice and zest
Fresh coriander, leaves and stems
.5tsp ground cumin
1tsp oil (I used cumin infused)
1 limes, juice only
Quarter of a small red cabbage, core removed and thinly sliced (80g)
2 carrots, peeled and thinly sliced (80g)
1. To make the chicken marinade chop the stems of the coriander and mix with the oil, the tumeric, cumin, lime zest and juice in a small bowl. Slash each chicken leg three times and pour over the mix rubbing it into the meat. Cover and leave in the fridge to marinade, if you can over night.
2. When ready to cook, preheat your oven to 190C and cook the chicken covered for 40 minutes then uncover, baste and cook for a further 10-15 minutes basting again half way through. Cook until golden and cooked through.
3. Meanwhile mix the remaining cumin and oil with the juice of the second lime and drizzle over the carrot and red cabbage. Toss together to make your slaw.
When the chicken is ready serve with the slaw and top with lots of fresh coriander.
Nutrition per portion*
Today I had this with some rice although Jamie does some rather smashing Bombay potatoes that is a great side for this dish. I will share with you soon. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.