American burnt onion dip
A tasty veggie dip with a mayonnaise and soured cream base, great for raw veggies or toasted pitta bread
Buffalo chicken & blue cheese slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 skin-on, bone-in chicken thighs
- 100ml hot sauce
- 2 tsp smoked paprika
- 1 tbsp light brown soft sugar
- 1 tbsp white wine vinegar
- 1 tsp garlic powder
- 30g buttercubed
For the slaw
- 120g blue cheesecrumbled
- 150g soured cream
- 4 tbsp mayonnaise
- 1 tbsp finely chopped chives
- 1 lemonjuiced
- 1 small granny smith applecored and cut into matchsticks
- 3 sticks celeryfinely chopped
- ¼ medium white cabbagefinely chopped
- ¼ pointed spring cabbagefinely chopped
Nutrition: Per serving
- kcal769
- fat64g
- saturates21g
- carbs12g
- sugars12g
- fibre4g
- protein34g
- salt2.1g
Method
step 1
Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
step 2
Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
step 3
Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.
