Ingredients::
8 chicken thighs
1 tsp sea salt flakes
Coleslaw:
1 lb carrots, shredded
1 small white (or red) cabbage, finely shredded
1 red onion, halved and thinly sliced
2 tbsp olive oil
2 tsp black mustard seeds
1 tbsp cumin seeds
2 tbsp white wine vinegar
Handful of coriander leaves
Rosemary Potatoes:
6 oz small new potatoes
3 tbsp olive oil
2 garlic cloves, peeled and chopped
3 sprigs of rosemary
Method::
Heat the oven to 200C
Put the chicken on a rack over a roasting tray and sprinkle with sea salt flakes then roast for 40 to 45 minutes, or until the chicken is crisp and golden
Put the potatoes into a large pan of boiling water and cook for 8 to 10 minutes, or until tender then drain
Heat the olive oil in a large frying pan and sauté the potatoes for a few minutes
Add the garlic and rosemary and heat for a further 2 minutes
Transfer the pan to the oven and roast for 10 minutes, or until crisp and golden
While the chicken and potatoes are cooking, put the prepared carrot, cabbage and red onion into a large bowl
Heat the olive oil in a frying pan, add the mustard seeds and cumin and cook until toasted and starting to pop, add the vinegar and season well
Pour the dressing over the vegetables and toss together
Sprinkle with the coriander