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The ingredients needed to cook Westbury Baked Chicken with Slaw:
- Prepare 6 boneless chicken thighs, skin off, cut in half
- Use 150 g panko breadcrumbs
- Provide 1 large egg, mixed
- Provide 25 g plain flour
- Prepare 1 tsp hot paprika (optional)
- You need 1/8 (around 160g) of red cabbage, white cabbage, finely shredded
- Prepare 2 carrots (around 160g), grated
- Take 1/2 red onion, finely sliced
- Use 3 tbsp full-fat mayonnaise
- Prepare Squeeze half a lemon
- Get 2 tsp Sumac
- Provide Handful chopped parsley
- Prepare Salt and pepper
Instructions to make Westbury Baked Chicken with Slaw:
- Preheat the oven to 200 degrees.
- Make sure all the little bones are out of the thighs by feeling the meat. Place the egg onto one of the plates and whisk until all blended together.
- On another plate place the plain flour, season with salt and pepper and add the paprika if using and mix thoroughly. On the final plate put the panko breadcrumbs.
- Put the plates in order of which you will need them. Flour, egg and then breadcrumbs. So as not to ‘pané’ your hands, use one hand for the dry ingredients and the other for the wet. Inevitably you will get a bit sticky but not half as bad!
- Take 1 piece of chicken and dust it in flour, shaking to remove the excess. Then dip it in the egg mixture and shake to remove any excess and then coat in panko crumbs. Do this to all of the thighs and place them on the tray.
- Place in the oven for 45 mins, turning halfway through so as to colour evenly.
- Meanwhile, make your slaw. Place all the vegetables in a bowl and mix. Add the mayonnaise, salt, pepper, lemon juice, sumac and mix. Taste and adjust the seasoning and creaminess from the mayonnaise, as desired.
- Serve the chicken and slaw together….enjoy!
- For a lighter version exchange 1 or 2 tablespoons of full fat yogurt for the mayonnaise. If you don’t have any sumac, 1/2 tbsp of Dijon mustard works really well too.
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