Spice Crusted Chicken with Skinny Garlic Fries

Spice Crusted Chicken with Skinny Garlic Fries

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 19, 2018.
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Ingredients

Fries

  • 400g potatoes
  • ¼-½ tsp garlic salt

Chicken

  • 300g chicken thighs
  • 1 egg
  • 1 tub rosemary, garlic & chilli crust

Winter Slaw

  • ½ apple
  • ½ carrot *
  • ¼ cabbage *
  • 1/3 bag baby spinach *
  • 2 Tbsp mayonnaise
  • 1½ tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 25g chopped walnuts (optional)

To Serve

  • 50g red pepper pesto mayo

Steps

  1. Prep and cook fries Preheat oven to 230°C. Cut potatoes into 0.5cm fries and toss with a drizzle of oil on a lined oven tray. Bake for 25-30 minutes, until golden and crispy. Turn once during cooking. Sprinkle with garlic salt when cooked.
  2. Prep chicken Pat chicken dry. Whisk egg in a large bowl, add chicken and stir. Add rosemary, garlic and chilli crust to bowl and toss to coat, pressing crumb onto chicken.
  3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-low heat. Cook chicken for 5-6 minutes each side, until golden and cooked through. Set chicken aside to rest before slicing thickly.
  4. Make slaw Thinly slice apple into matchsticks (or grate); grate carrot; shred cabbage until you have about 2 cups worth; roughly chop spinach.
  5. Add veggies to a large bowl along with mayonnaise, vinegar and mustard. Toss to combine, top with walnuts and set aside.
  6. Divide chicken, fries and winter slaw between plates. Top chicken with a dollop of red pepper pesto mayo.

Nutritional Information

Energy 2215 kj
529 kcal
Protein 26.2g
Carbohydrate 38.7g
Fat 34.5g