- 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
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.