Name: Jerk Chicken and Coleslaw Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 2
Ingredients: 2 large skin-on chicken thighs, on the bone; 1tbsp jerk spice mix; 1tbsp olive oil; 75g (3oz) red cabbage, thinly sliced; 1 large carrot, grated; 2 spring onions, sliced; ¼ red onion, thinly sliced; 2tbsp low-fat plain yogurt; 2tbsp mayonnaise; lemon wedges, to serve

Ingredients

2 large skin-on chicken thighs, on the bone
1tbsp jerk spice mix
1tbsp olive oil
75g (3oz) red cabbage, thinly sliced
1 large carrot, grated
2 spring onions, sliced
¼ red onion, thinly sliced
2tbsp low-fat plain yogurt
2tbsp mayonnaise
lemon wedges, to serve

Method

Heat the oven to 180C, 160C fan, 350F, gas 4. Slash the chicken skin with a knife a few times, then rub the jerk spice mix and olive oil all over. Place on a baking sheet and bake in the oven for 15 to 20 minutes, until the chicken is cooked through.
Mix the remaining ingredients together in a large bowl until the vegetables are well coated with the sauce. Serve with the jerk chicken and lemon wedges on the side.

Serves	2
Preparation Time	15 mins
Cooking Time	20 mins
Total Time	35 mins

Nutrition Per Portion	RDA
Calories	366 Kcal	18%
Fat	25 g	36%
Saturated Fat	5 g	25%