Fried chicken and cabbage slaw
- 8 chicken wings (or thighs or drumsticks)
- 200g/7oz natural yoghurt
- 200g/7oz coconut milk (or more yoghurt, soured cream or buttermilk)
- 4cm/1½in fresh root ginger, peeled and grated
- 2 garlic cloves, grated
For the seasoned 'flour'
- 1 tsp dried thyme or oregano, or other dried herbs
- 1 tsp paprika
- ½ tsp freshly ground black pepper
- 1 tsp sea salt
- 100g/3½oz oats (or use any flour you have)
For the cabbage slaw
- ½ red or white cabbage (or red cabbage), thinly sliced
- 1 red pepper, thinly sliced
- 1 garlic clove, finely sliced
- 4cm/1½in piece fresh root ginger, peeled and sliced thinly into sticks
- 1 tbsp finely chopped coriander, or other fresh herbs
- 1 lime or lemon, juice only (or 2 tbsp juice from a bottle)
- salt and freshly ground black pepper, to taste
Place the chicken wings into a large bowl. Stir in the yoghurt, coconut milk, ginger and garlic. Marinate in the fridge for at least an hour.
Preheat the oven to 220C/200C Fan/Gas 7
To make the seasoned 'flour', blend all the ingredients together in a food processor until the oats are the consistency of coarse flour. Tip into a large bowl. Mix the chicken wings through the seasoned oat flour.
Heat the oil in a large frying pan over a medium heat. When hot, add the chicken and fry until lightly browned on all sides. Transfer the chicken to a baking tray and cook for 25-30 minutes until crisp and cooked through.
To make the slaw, toss all the ingredients together into a large bowl. Season with salt and pepper.
Serve the fried chicken on a serving plate with the cabbage slaw on the side.
You can use any chicken pieces, thighs, legs or wings. You can also butcher a whole chicken, leaving the crown remaining for another dinner. Wings cook quicker than other cuts of chicken, so ensure that with any cut you choose it is completely cooked through. The juices should run clear when the chicken is pressed.
You can change the seasonings in the oats for any herbs and spices you have. If you don't have oats you can also use flour.
The slaw will keep for 2 days in the fridge if in an air-tight container. If keeping some slaw for another meal don’t place the dressing on it all. Keep the dressing separate and then dress just before you eat.
Once the fried chicken is cooked it can be frozen and used within 3 months of freezing. Freeze in a sealable container to prevent freezer burn.