Moderately easy | Ready in 1 hour | Serves 4
© BBC Good Food
8 chicken thighs
2 tbsp sea-salt flakes
500g shredded small carrots
0.5 small, shredded white cabbage
1 halved and thinly sliced red onion
2 tbsp olive oil
2 tsp black mustard seeds
1 tbsp cumin seeds
2 tbsp white wine vinegar
small bunch of coriander leaves
1. Heat the oven to 200C/fan 180C/gas 6. Put the chicken on a rack over a roasting tray. Sprinkle a generous amount of salt onto each piece then roast for about 40-50 minutes until the chicken is crisp and golden.
2. Meanwhile, put the carrot, cabbage and onion in a large bowl and leave to one side. Heat the olive oil in a pan and add the mustard seeds and cumin. Cook until toasted and starting to pop, then add the vinegar and season well. Pour the dressing over the veg and toss together with the coriander. Serve the coleslaw with the chicken.
475 calories, protein 32.2g, carbohydrate 19.8g, fat 30.2 g, saturated fat 8.4g, fibre 6.9g, salt 5.44g