2 Syns per serving, serves 4
- 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
- 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.
- Roast in the oven for 50 minutes, mixing occasionally. Add the corn cobs halfway through the cooking time.
- 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.
- 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.
- 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.
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