Salt-roast chicken with spiced carrot coleslaw

Name: Salt-roast chicken with spiced carrot coleslaw
Total time: 1 h
Yield: Serves 4
Ingredients: 8 chicken thighs; 2 tbsp sea salt flakes; 500g small carrots shredded; ½ small white cabbage shredded; 1 red onion halved and thinly sliced; 2 tbsp olive oil; 2 tsp black mustard seeds; 1 tbsp cumin seeds; 2 tbsp white wine vinegar; a small bunch of leaves coriander

Published: March 25, 2015 at 4:07 PM

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Serves 4

Easy

Total time: 1 hr

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This coleslaw has a warm dressing, which helps the carrot soak up the flavours of the cumin and mustard. Look out for younger, sweeter new season carrots when buying. A mandolin is useful for all the shredding.

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Alternatives

Complete the dish

Try this twist on a roast chicken, or make our classic roast chicken recipe here.

Ingredients

8 chicken thighs
2 tbsp sea salt flakes
500g small carrots

shredded
½ small white cabbage

shredded
1 red onion

halved and thinly sliced
2 tbsp olive oil
2 tsp black mustard seeds
1 tbsp cumin seeds
2 tbsp white wine vinegar
a small bunch of leaves coriander

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. put the chicken on a rack over a roasting tray. Sprinkle a generous amount of salt onto each piece then roast for about 40-50 minutes until the chicken is crisp and golden.
step 2

Meanwhile, put the carrot, cabbage and onion in a large bowl. Heat the olive oil in a pan and add the mustard seeds and cumin, cook until toasted and starting to pop then add the vinegar and season well. Pour the dressing over the veg and toss together with the coriander. Serve the coleslaw with the chicken.

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