Mid-Week Meals: Cajun Chicken with Spicy Wedges and Coleslaw

Not to ruin the surprise, but I will be making a version of this meal for The Girls when they come round for dinner on Saturday. I have been struggling to stick to the diet the last couple of weeks (what can I say? My body just wasn't meant to be skinny!) but figure if I cook a Slimming World menu, I can't go too wrong?! I will actually be using the Slimming World recipe for Barbeque Chicken (which I will add next week), rather than Cajun, and will add Sweet Potatoes to the mix too, all served alongside a big, green salad (and no bread!!) This recipe serves four and is only 2 Syns per serving on the Extra Easy plan.
Fingers crossed it tastes as good as it looks!

Ingredients

• 4 chicken drumsticks, skinned

• 4 chicken thighs, skinned

• 2lb/908g large new potatoes, quartered into wedges

• 30g sachet Schwartz Flavourful Cajun Chicken Recipe Mix

• 8 mini corn on the cobs

• A handful of fresh flat-leaf parsley, chopped, to garnish

For the coleslaw:

• 7oz/ 198g summer cabbage, quartered, cored and shredded

• 2 carrots, coarsley grated

• Salt

• 4 level tbsp extra-light mayonnaise

• 4 spring onions, finely shredded

Method

1. Preheat your oven to 200°C/400°F/Gas 6. Cut a few slits into the chicken drumsticks and thighs and put them in a large roasting tin with the wedges. Sprinkle over the Cajun seasoning and toss everything together.
2. Roast in the oven for 50 minutes, mixing occasionally. Add the corn cobs halfway through the cooking time.
3. For the coleslaw, put the cabbage in a colander. Pour over a kettle full of just-boiled water, letting it drain, to soften the cabbage slightly. Cool it quickly with cold water and let it drain again.
4. Add the carrot to the colander. Sprinkle over a good pinch of salt and mix well (this both seasons the veg and drawns out some of the moisture). Leave to drain for 15 minutes. Transfer to a large bowl and mix together well with the mayonnaise and shredded spring onions.
5. Divide the spicy chicken, potatoes and corn cobs between 4 plates, garnish with chopped flat-leaf parsley and serve with the coleslaw on the side.

The link for the Slimming World website, where this recipe was taken from, can be found here: http://group.slimmingworld.com/recipes/cajun-chicken-with-spicy-potato-wedges-and-coleslaw.aspx