• 6 chicken thighs
  • Half savoy cabbage
  • Half red cabbage
  • 1 fresh ripe mango
  • 3 carrots
  • 1 onion
  • 100g Greek yoghurt
  • Salt
  • Pepper
  • Juice of a lemon
  • Olive oil

1. Start by placing the chicken thighs in an ANTA baking dish. Season with salt and pepper and drizzle with olive oil before placing them in a preheated oven at 200°C for about 30 minutes or until the skin is crispy. Turn them halfway through and use the juices to glaze, making sure to check on them every so often.

2. While the chicken cooks, grate the carrots and thinly slice the cabbages and onion. Peel and cut the mango and mix with the other vegetables in a bowl. To make the dressing, just add the yoghurt and lemon juice with salt and pepper to taste. Give it all a good mix and let it rest.

3. When the chicken is ready, plate the thighs on ANTA dinner plates and serve with the slaw on the side.

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