Coleslaw with chicken

Name: Coleslaw with chicken
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 Head White cabbage (about 1,2 kg); 300 g Carrots; 2 medium-sized onions; 500 g Whole milk yoghurt; 250 g mayonnaise; 7-10 Tbsp Juice of 2 limes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 2-3 TEASPOONS Curry Powder; 10 Chicken drumsticks; 3 Chicken fillets (approx. 150 g each); 150 ml Oil; 1 TABLESPOON Sweet peppers; 100 g Raisins; 150 g roasted peanut kernels; 7-10 Tbsp Mint

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 Head White cabbage (about 1,2 kg)
300 g Carrots
2 medium-sized onions
500 g Whole milk yoghurt
250 g mayonnaise
7-10 Tbsp Juice of 2 limes
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
2-3 TEASPOONS Curry Powder
10 Chicken drumsticks
3 Chicken fillets (approx. 150 g each)
150 ml Oil
1 TABLESPOON Sweet peppers
100 g Raisins
150 g roasted peanut kernels
7-10 Tbsp Mint

Directions

1
Clean and wash the cabbage and cut out the stalk. Slice the cabbage or cut into fine strips. Peel, clean and wash the carrots. Slice or cut into fine strips. Peel and coarsely grate the onions. Mix yoghurt, mayonnaise and juice of 1 lime, season with salt, pepper, sugar and curry.
2
Mix cabbage, carrots, onions and marinade and leave to soak for at least 2 hours. Wash the meat and dab dry. Cut fillets into 3 pieces. Season legs with salt and pepper. Mix oil, remaining lime juice and paprika and brush the legs with it. Put them on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 30 minutes. Season the fillet pieces with salt and pepper and also brush with the marinade. After half of the baking time, spread on the fat pan and bake until done. Brush with the remaining oil from time to time. Wash the raisins and drain well.
3
Put them on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 30 minutes. Season the fillet pieces with salt and pepper and also brush with the marinade. After half of the baking time, spread on the fat pan and bake until done. Brush with the remaining oil from time to time. Wash the raisins and drain well. Coarsely chop the peanuts. Mix peanuts, except for 1 tablespoon, and raisins into the salad. Season the salad to taste. Sprinkle remaining peanuts on the chicken. Serve garnished with mint
4
Coarsely chop the peanuts. Mix peanuts, except for 1 tablespoon, and raisins into the salad. Season the salad to taste. Sprinkle remaining peanuts on the chicken. Serve garnished with mint
5
With 10 people: