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Roasted chilli chicken with carrot slaw
Spice up a mid-week meal with marinated chilli chicken, served with a delicious carrot slaw and a cooling yogurt dressing.
Duration: 60 minsServes: 4
Ingredients1 pot Onken Natural Yogurt8 chicken thighs, skin on400ml can coconut milk2-4 finely chopped green chillies ( depending on heat preference)6 large carrots, finely shredded1 bunch flat leaf parsley, chopped1 tablespoon olive oilSalt and pepper, to season1 teaspoon sesame seeds½ bag rocket leaves (chopped)
Method1. To make the marinade, mix the yogurt, coconut milk and chillies together in a large bowl.2. Toss the chicken in two thirds of the marinade or until completely coated and marinate in the fridge for 30 minutes.3. Mix the carrot, oil, seasoning, chopped parsley leaves and rocket.4. Remove the chicken from the fridge and pre-heat the oven to 180˚C/gas mark 4. To cook, char the chicken on a hot griddle pan until golden, place in a shallow roasting tin in a single layer and roast for 40 minutes. Add a little more of the yogurt mix to the chicken once cooked and brown under a medium grill for 3 minutes if desired.5. Pile the carrot slaw in a bowl, place the chicken on top and serve with toasted sesame seeds and a dollop of the remaining yogurt mix.