Equipment
- 1 Oven tray
- Baking paper
- 1 Steamer pot
- 1 Jug boiled
Ingredients
Chicken
- 1 kg chicken nibbles or chicken wings
- ¼ cup / 35 g Southern style seasoning
- 3 tbsp / 39 g flour or gluten-free flour
- oil spray
Mash
- 800 g potatoes
- ¼ cup / 60 ml milk or plant-based milk
- 1 tbsp / 15 ml olive oil
- ½ tsp onion powder
Gravy
- 1 cube / 1 cube chicken stock
- 1 cube beef stock
- 1 tbsp / 15 ml olive oil
- 2 tbsp / 26 g flour or gluten-free flour
- ½ tsp onion powder
Slaw
- 1 capsicum
- 120 g slaw mix
- 2 tbsp / 30 g garlic aioli
- 1 tbsp / 15 ml apple cider vinegar
Instructions
Before you start
- Preheat oven to 220°C or 200°C fan bake. Line an oven tray with baking paper. Bring a steamer pot of hot tap water to a boil. Bring a jug of water to a boil.
Cook chicken
- Pat 1 kg chicken nibbles dry and toss in a bowl with ¼ cup Southern style seasoning and 3 tbsp flour, until well coated. Place on the prepared oven tray in a single layer and spray with oil spray. Bake for 20 minutes or until chicken is cooked through and golden.
Make mash
- Meanwhile, peel and dice 800 g potatoes. Cook in the steamer pot of boiling water for 12-15 minutes, or until very tender. Drain the pot then transfer the potatoes to the bottom pot with ¼ cup milk, 1 tbsp olive oil and ½ tsp onion powder. Mash until smooth and season to taste with salt and pepper. Set aside covered to keep warm.
Make gravy
- Pour 250ml of boiling water into a jug and crumble in 1 cube chicken stock and 1 cube beef stock, stirring to dissolve. Heat 1 tbsp olive oil in a small pot over medium heat. Add 2 tbsp flour and whisk to combine. While stirring, slowly pour in half the stock mixture. Once incorporated, add the remaining stock and ½ tsp onion powder whisking until combined. Stir for 1-2 minutes, until it thickens to a gravy consistency, adding more hot water if too thick. Season to taste with salt and pepper.
Make slaw
- Thinly slice 1 capsicum. Add to a large bowl with 120 g slaw mix, 2 tbsp garlic aioli and 1 tbsp apple cider vinegar. Toss to combine and season with salt and pepper.
To serve
- Divide the southern baked chicken, mash and slaw between plates and drizzle the gravy over.
Nutrition
Calories: 673kcal | Carbohydrates: 58g | Protein: 33g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 1347mg | Potassium: 1211mg | Fiber: 6g | Sugar: 5g | Calcium: 78mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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