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Roasted Chilli Chicken with Carrot Slaw and Tangy Yogurt Dressing

Spice up a mid-week meal with marinated chilli chicken, served with a delicious carrot slaw.

Total Time

1 hour 15 minutes

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Serves

4
Ingredients Method

A bit of this, a bit of that

  • 1 pot Onken Natural Yogurt
  • 8 chicken thighs, skin on
  • 400ml can coconut milk
  • 2-4 finely chopped green chillies (depending on heat preference)
  • 6 large carrots, finely shredded
  • 1 bunch flat leaf parsley, chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to season
  • 1 teaspoon sesame seeds
  • ½ bag rocket leaves (chopped)

Step-by-step

  1. 1 To make the marinade, mix the yogurt, coconut milk and chillies together in a large bowl.
  2. 2 Toss the chicken in two thirds of the marinade or until completely coated and marinate in the fridge for 30 minutes.
  3. 3 Mix the carrot, oil, seasoning, chopped parsley leaves and rocket.
  4. 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. 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.

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Eggs Royale with Homemade Yogurt Hollandaise

Spice up a mid-week meal with marinated chilli chicken, served with a delicious carrot slaw.

Total Time

1 hour 15 minutes

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Serves

4
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