BBQ Chicken, Potato Wedges & Yoghurt Slaw Plates

Ingredients

• 240g boneless chicken thighs or breast
• 1¾ potatoes, cut into wedges
• 10ml rapeseed or olive oil
• ¾ carrot, grated
• ¼ red or white cabbage, finely shredded
• 50g plain full-fat yoghurt or Greek yoghurt
• ½ garlic clove, crushed
• ½ tsp mild paprika
• ½ tsp dried mixed herbs

Method

1. Heat the oven to 200°C / 180°C fan.
2. Toss the potato wedges with half the oil and bake for 30–35 minutes, turning once, until soft inside.
3. Mix the chicken with the remaining oil, garlic, mild paprika and dried herbs. Do not add salt.
4. Cook the chicken on a BBQ over medium heat or in the oven for 18–25 minutes, depending on thickness, until fully cooked through with no pink in the middle.
5. Save about 55g cooked chicken per adult-equivalent unit for Dinner 3 before adding any adult sauces.
6. Mix grated carrot, finely shredded cabbage and yoghurt to make a simple slaw. For babies, soften some carrot and cabbage by steaming or microwaving briefly before mixing with yoghurt.
7. Serve chicken with wedges and slaw. Adults can add BBQ sauce, chilli, black pepper and salt at the table.