Smoky Mexican Chicken

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 10g Tex-Mex seasoning
• 200g cabbage
• 1pcs carrot
• 1bunch coriander
• 300g free-range chicken thigh fillets
• 50g smoky aioli
• 23ml olive oil
• 5ml white wine vinegar

Method

1. Step 1 — Bake chips
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick chips. Put on the lined tray, drizzle with 2 tsp olive oil, scatter over 2 tsp Tex-Mex seasoning and season with salt and pepper, then turn to coat. Bake for 20-25 mins until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Coarsely chop the coriander leaves and finely chop the stems.
3. Step 3 — Marinate chicken
   Combine the remaining Tex-Mex seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
4. Step 4 — Cook chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 10-12 mins until golden and cooked through. Remove from the pan.
5. Step 5 — Toss slaw
   Combine the aioli, 2 tsp water and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the cabbage, carrot and coriander stems and toss to combine.
6. Step 6 — Get ready to serve
   Slice the chicken. Divide the sweet potato chips, chicken and slaw among plates and scatter over the coriander leaves to serve.

Allergens

Sulphites, Egg