Cajun chicken with chips and coleslaw
4 skinless chicken thighs
4 skinless chicken drumsticks
Low-calorie cooking spray
2 tsp dried Cajun spice mix
Salt and ground black pepper
2 corn on the cobs, each cut into 4 pieces
Finely chopped flat-leaf parlsey, to garnish
For the chips:
800g potatoes, peeled and cut into chips
For the coleslaw:
200g summer cabbage, finely shredded
2 carrots, peeled and grated
1 small red onion, thinly sliced
4 level tbsp extra-light mayonnaise
1) Preheat your oven to 200C/fan180C/gas 6. Cut a few slits into the chicken thighs and drumsticks and put them in a roasting tin. Spray with low calorie spray, sprinkle over the Cajun spice mix, season and toss to coat. Bake for 25 minutes, then add the corn cobs to the tin, spray with more cooking spray and toss. Bake for a further 25 minutes.
2) Meahwhile, boil the chips for 4-5 minutes, then drain. Spray with cooking spray, toss to coat, then spread on a baking tray in a single layer. Season and bake for 20-25 minutes, or until golden.
3) For the coleslaw, mix together all ingredients in a bowl.
4) Garnish the chicken and corn with chopped parsley and serve with the chips and a quarter of the coleslaw per person.