Crumbed Chicken with Coleslaw and Cauliflower Mash Recipe

Ingredients

• 250 g reduced-fat natural yogurt
• 2 garlic cloves, crushed
• 1 Lemon juice
• 400 g boneless, skinless chicken thighs, each cut into 5 or 6 pieces
• 125 g panko breadcrumbs
• 2 tbsp finely chopped fresh parsley, plus extra to garnish
• 50 g grated parmesan
• Spray oil
• 1 large cauliflower, cut into florets
• 1 tbsp extra-virgin olive oil
• 225 bag Florette Slaw Mix (any variety, excluding dressing)

1. In a bowl, whisk together the yogurt, garlic and half the lemon juice and season with black pepper. Pour three-quarters of the mixture into a separate large bowl, setting aside the rest. Add the chicken pieces to the large bowl and turn to coat. Cover with clingfilm and chill for at least 1 hr (up to 12 hr or overnight).
2. Heat the oven to 190°C/fan 170°C/gas 5 and line a baking tray with baking paper. In a bowl, mix the panko breadcrumbs, parsley and half the parmesan. Dip each chicken piece in the crumb mixture to coat, then put on the prepared baking tray and spray with a little oil. Discard the used marinade.
3. Bake the chicken for 20 min until golden and the juices run clear when you pierce the thickest part of the chicken.
4. Meanwhile, bring a large pan of water to the boil. Add the cauliflower and cook for 5 min or until tender. Drain and put in a food processor with most of the olive oil and the remaining parmesan and lemon juice. Whiz until smooth.
5. Put the slaw mix in a large serving bowl and toss through the reserved yogurt mixture. Serve the chicken with the cauliflower purée and the slaw, garnished with parsley. Drizzle the cauliflower with the remaining oil.