Ingredients — tap any to shop it
- Chicken 1.5kg
- Red Chilli 3 chopped
- Garlic 2 cloves
- Ginger 1 tsp
- Dried Oregano 1 tsp
- Coriander 1 tsp
- Paprika 1 tsp
- Red Wine Vinegar 2 tbs
- Oil 2 tbs
- Red Onions 1 sliced
- Carrots 2
- Beetroot 1
- Cabbage 4 leaves
- Mayonnaise 2 tbs
- Greek Yogurt 2 tbs
- Red Wine Vinegar 2 tbs
- Cumin Seeds 1 tsp
Method
STEP 1
Whizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature.
STEP 2
Heat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments.