Chipotle chicken & slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp rapeseed oil
- 2 tbsp chipotle paste
- 1½ tbsp honey
- 8 chicken drumsticks
- 1 lime, zested and juiced
- 1 small avocado, stoned
- 2 tbsp fat-free Greek yogurt
- 125g each red and white cabbage, both shredded
- 1 large carrot, cut into matchsticks
- 3 spring onions, sliced
- 4 corn on the cobs, steamed, to serve (optional)
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
- STEP 2
Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
- STEP 3
Serve the drumsticks with the slaw and steamed corn, if you like.
