Baked Spiced Chicken and Brussels Sprout Slaw

Ingredients

1.6 kg whole chicken
2 Tbs plain flour
2 Tbs Cajun seasoning
100 g shortcut bacon rashers, chopped
3/4 cup (180 g) light sour cream
1/3 cup (80mL) lemon juice
3 tsp Dijon mustard
1 fennel, fronds reserved
1 Granny Smith apple
200 g Brussels sprouts

Method

Preheat oven to 220 C. Use kitchen scissors to cut the chicken into 8 portions. Place the chicken in a bowl with the flour and Cajun seasoning. Season. Toss until well combined.

Place a large wire rack over a large roasting pan. Spray the rack with olive oil spray. Place the chicken pieces on the rack and spray with more olive oil spray. Bake for 40 minutes or until the chicken is golden brown and cooked through.

Meanwhile, spray a large frying pan with olive oil spray and heat over medium heat. Add the bacon and cook, stirring often, for 5 minutes or until bacon is golden and crisp.

Combine the sour cream, lemon juice and mustard in a small bowl. Season. Use a mandolin or small sharp knife to thinly slice the fennel, apple and Brussels sprouts. Place in a large bowl with three-quarters of the bacon and one-third of the dressing. Toss to combine.

Transfer the Brussels sprout mixture to a serving platter. Top with the remaining bacon and drizzle with half the remaining dressing. Sprinkle with the reserved fennel fronds and drizzle with half the remaining dressing.

Serve the chicken with the slaw and remaining dressing.

Credits: Coles

Photo Credits: Coles