Buttermilk does something wonderful to chicken. Marinate joints in it overnight and it will tenderise the meat and magically drive any extra flavourings youve added deep into the flesh. After cooking, you end up with really juicy, super-flavoursome chicken pieces. Serve drumsticks and thighs with a coleslaw with a difference made with cabbage, carrot, fennel and apple.
Serves 2
For the chicken
2 chicken legs, skin on, cut into drumsticks and thighs
300ml buttermilk
4 garlic cloves, crushed
1 tsp cayenne powder
For the slaw
Quarter white cabbage, shredded
2 large carrots, peeled into strips with a potato peeler
Half fennel bulb, finely sliced
1 eating apple, cored and peeled into strips with a potato peeler
3 tbsp mayonnaise
3 tbsp plain Greek natural yoghurt
1 tbsp Dijon mustard
Salt and freshly ground pepper, to taste
1.Mix the buttermilk, garlic and cayenne together in a bowl. Immerse the chicken in the mixture. Cover with plastic wrap and leave to marinate in the fridge overnight.
2. The next day, heat the oven to 190C/Gas 5. Remove the chicken from the marinade and shake off any excess. Transfer to a roasting tray and cook in the oven for 35-40 mins, until the juices run clear when the thickest part is pierced with a skewer. Leave to rest for 5 mins.
3. Make the slaw by mixing together the mayonnaise, yoghurt and mustard. Then add the sliced vegetables and apple. Season with salt and pepper.
4. Serve the chicken with the slaw on the side.
