Southern Baked Chicken
with Potato Fries & Healthy Slaw
Shake ’em and bake ’em as we celebrate all things American tonight. If you’re craving crispy Southern comfort food, but still want to look like Beyoncé, we’ve got you covered! With our healthy slaw and delectable potato fries, we will have you feeling so crazy right now.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Free Range Chicken Thighs
½ sachet
Cajun seasoning
(May be present: Gluten. )
400 g
potatoes
1 portion
red cabbage
1 unit
carrot
1 bunch
spring onions
1 tub
Greek-style yoghurt
(Contains Milk;)
½ tsp
Dijon mustard
1 bunch
parsley
1 unit
green apple
Not included in your delivery
¼ cup
plain flour
(Contains Gluten, Wheat;)
½ tsp
baking powder
olive oil
2 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 1 cm fries. Finely slice the red cabbage. Grate the carrot (unpeeled). Finely slice the spring onion. Finely chop the parsley leaves. Slice the green apple into thin wedges.
Place the free-range chicken thigh, plain flour, baking powder (if using), Cajun spice blend (use suggested amount) and a generous pinch of salt and pepper in a plastic bag. Shake to coat the chicken well. Transfer the chicken to the second oven tray lined with baking paper and drizzle lightly with olive oil. Place in the oven to bake for 25-30 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, place the potato on the first oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and arrange in a single layer. Place in the oven to cook for 20-25 minutes, or until golden and tender.
In the last 10 minutes of chicken cooking time, add the cabbage, the carrot, the spring onion, the parsley and the apple to a large bowl. Toss to combine and set aside.
In a medium bowl, combine the white wine vinegar, the Greek yoghurt and the Dijon mustard. Pour the yoghurt-mustard dressing over the slaw and toss well to coat. Season to taste with a pinch of salt and pepper.
Divide the Southern chicken between plates. Serve with the potato fries and the healthy slaw on the side.