Ingredients
½ cup plain flour
1 tsp paprika
1/2 tsp turmeric
1 fennel seeds
1kg chicken thighs and/or drumsticks
with bone in
3 cloves garlic
finely sliced
50g butter
quartered
500g green cabbage
shredded
2 corn
cut into 8 pieces
⅓ cup water
to taste Salt and pepper
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 medium roasting tray
- 1 foil
Instructions
- Preheat oven to 180C.
- Add flour, paprika, turmeric, salt and pepper together and mix to combine.
- Lightly spray a medium roasting tray with cooking spray. Roll pieces of chicken in flour mixture and place into the roasting tray.
- Sprinkle sliced garlic over the chicken.
- Cover with shredded cabbage, sprinkle with fennel seeds, salt and pepper.
- Add butter pieces, corn and water.
- Cover with foil and put in the oven for 1 and a half hours, checking after one hour.
- Serve with cous cous.
Notes
Tip
Serve with cous cous.
Variation
If you only have chicken thigh fillets (without the bone), reduce the cooking time by 45 minutes.
