Sticky barbecued chicken
Sweet potato, raw
600 g, cut into 3cm wedges
Calorie controlled cooking spray
2 teaspoon(s), level
1 teaspoon(s), level, smoked
Hot & spicy BBQ sauce
½ zest(s) of 1, grated
Chicken Drumstick, Skinless, raw
8 drumstick(s), edible part
2 medium, trimmed and finely sliced
Fat Free Natural Yogurt
Lemon Juice, Fresh
½ clove(s), crushed
1 tablespoon(s), finely chopped
100 g, red, finely shredded
2 medium, peeled and grated
1 medium, cut into wedges, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the sweet potato wedges with cooking spray and toss with the spices. Arrange in a single layer on a baking sheet, then bake for 45 minutes, turning halfway through, until the wedges are tender and golden.
- Put the barbecue sauce and orange zest in a shallow baking dish. Add the chicken and turn to coat, then put in the oven and cook alongside the sweet potato wedges for the last 25 minutes of their cooking time or until the chicken is cooked through. Baste the chicken occasionally with the sauce in the baking dish.
- Meanwhile, to make the coleslaw, combine the yogurt, lemon juice, garlic and mint in a mixing bowl and season to taste. Add the cabbage and carrots, then toss until well coated. Serve the chicken with the coleslaw and spring onions, with the lemon wedges on the side.