Slimming world recipe: Cajun chicken with spicy potato wedges

2 Syns per serving, serves 4

Ingredients

  • 4 chicken drumsticks, skin removed
  • 4 chicken thighs, skin removed
  • 900g large new potatoes, quartered into wedges
  • 30g sachet Free dried fajita seasoning mix, eg Schwartz
  • 8 mini corn on the cobs
  • Handful of fresh flat-leaf parsley, chopped, to serve

For the coleslaw:

  • 200g summer cabbage, quartered, cored and shredded
  • 2 carrots, coarsley grated
  • 4 level tbsp extra-light mayonnaise
  • 4 spring onions, finely shredded

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6. Cut a few slits into the chicken drumsticks and thighs and put them in a large roasting tin with the wedges. Sprinkle over the fajita seasoning and toss everything together.
  2. Roast in the oven for 50 minutes, mixing occasionally. Add the corn cobs halfway through the cooking time.
  3. For the coleslaw, put the cabbage in a colander. Pour over a kettleful of just-boiled water, letting it drain, to soften the cabbage slightly. Cool it quickly with cold water and let it drain again.
  4. Add the carrot to the colander. Sprinkle over a pinch of salt and mix well (this both seasons the veg and draws out some of the moisture). Leave to drain for 15 minutes. Transfer to a large bowl and mix together well with the mayonnaise and shredded spring onions.
  5. Divide the spicy chicken, potatoes and corn cobs between 4 plates, sprinkle with chopped flat-leaf parsley and serve with the coleslaw on the side.

Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/bestslimmingworld.com/public_html/wp-content/themes/flex-mag-edit/single.php on line 230
Loading...
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Most Popular

To Top