With its herb-flecked crumb and vibrant slaw, this’ll go down a treat.
- Serves 4
- Prep time 15 mins
- Cook time 30 mins
🛒 Ingredients
Main
- 400g frozen M&S French Fries
- 1 × 30g pack Ocado Fresh Mint, leaves picked
- 1 × 30g pack Ocado Flat-leaf Parsley
- 100g M&S The 70/30 Sliced Loaf, roughly torn
- Zest and juice of 1 Ocado Lemon
- 4 Ocado Chicken Thigh Fillets
- 2 tsp East End Garlic Powder
- 2 Ocado Medium Eggs, beaten
- 50g Ocado Plain Flour
- 2 tbsp Ocado Olive Oil
For the Slaw
- ½ M&S Sweetheart Cabbage, shredded
- 2 Ocado Carrots, grated
- ½ Ocado Red Onion, finely sliced
- 250g Ocado Natural Yoghurt
🧑🍳 Method
- Preheat the oven to 200°C / 180°C fan / gas 6. Arrange the fries on a large baking tray and cook according to pack instructions.
- To chop the herbs, pulse them in a food processor. Remove half and add to a large bowl (setting this aside); add the slaw ingredients with a pinch of salt, toss, and set aside.
- Add the bread and lemon zest to the food processor; blitz with the remaining herbs to a fine crumb. Tip into a bowl and season. Stir the lemon juice into the slaw.
- Open out the chicken thighs and bash with a rolling pin between 2 sheets of baking paper to 1cm-thick. Season with garlic powder and some black pepper.
- Put the beaten eggs and flour in separate bowls; season the flour with a pinch of salt.
- One at a time, dredge each chicken thigh in flour, then dip in the beaten egg mixture; shake off the excess. Coat thoroughly in the breadcrumb mixture, ensuring there are no gaps.
- Heat the olive oil in a large frying pan over a medium heat. Add the chicken and cook for 3–5 mins on each side or until golden and cooked through. Serve with the herby slaw and fries. Sprinkle with the remaining herbs.
