Crispy cajun chicken
Ready in around 20 mins
- Energy: 2041kj (487Kcal)
- Protein: 37g
- Carbohydrate: 17g
- Fat: 28g
- Contains: Tree Nuts, Milk, Egg
PREHEAT THE OVEN TO 200⁰C (FAN BAKE). BOIL THE KETTLE.
1. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with paper towel. Arrange the thighs on an oven tray lined with baking paper and spray with oil. Sprinkle over Cajun spice blend. Cook in the preheated oven for 18-20 mins.
2. TO COOK THE BROCCOLINI:
Pour boiling water into a medium pot from the kettle and place over a high heat. Trim the ends off the broccolini. Once the water is boiling add the broccolini and blanch for 2-3 mins. Drain into a colander.
3. TO MAKE THE APPLE AND ALMOND SLAW:
Place red and green cabbage into a salad bowl. Thinly slice the spring onions on the diagonal. Finely slice the apples. Finely chop the curly parsley. Mix the apple, spring onion and half the parsley through the red and green cabbage with the ranch dressing. Sprinkle over toasted almonds.
Arrange broccolini on plates and top with Cajun chicken pieces. Serve apple and almond slaw on the side. Sprinkle over rest of the parsley.
- 1 pack of free-range chicken thighs
- 1 sachet of Cajun spice blend
- 1 pot of ranch dressing
- 1 sachet of toasted almonds
- 1 bag of red and green cabbage
- 1 bag of broccolini
- 2 apples
- 3 spring onions
- 1 bag of curly parsley