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PaleoDairy & gluten freeTooGut original

Paleo Crispy Chicken Thighs with Apple Slaw

Properly crisp chicken thighs with sharp apple-cabbage slaw and none of the bottled creamy dressing.

Prep18 mins
Cook22 mins
Serves4
DifficultyEasy
Start cooking ↓
Irregular crispy chicken thighs with rough apple cabbage slaw
TooGut pickFlexible, practical, genuinely delicious.

Start the chicken in a cold pan so the skin renders before it burns. The slaw stays rough and bright because it is dressed only at the end.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Chicken

  • 1200 gbone-in skin-on chicken thighs
  • 2 tspfine sea salt

Apple slaw

  • 500 gred and green cabbage, roughly shredded
  • 2 crisp apples, cut into uneven matchsticks
  • 1 carrot, roughly grated
  • 60 mllemon juice
  • 2 tbspextra virgin olive oil
  • 1 tspDijon mustard
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Start in a cold pan

Pat chicken dry and salt. Place skin-side down in a cold ovenproof pan, then set over medium heat.

Render patiently

Cook skin-side down for 12 to 15 minutes until deeply golden. Turn and cook for 2 minutes.

Finish in the oven

Bake at 200°C for 8 to 10 minutes until cooked through. Rest for 5 minutes.

Dress the rough slaw

Toss cabbage, apple and carrot with lemon, oil, mustard and salt immediately before serving.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,240 kJ

Protein48 g

Carbohydrate22 g

Fibre7 g

Fat29 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Large ovenproof frying pan
  • ✓ Mixing bowl
  • ✓ Sharp knife
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