Spatchcocked Buffalo Chicken with Rosemary Roast Chips and Red Cabbage Coleslaw

donalskehan.com

Tricia

subheading: For the chicken:

1 free-range chicken (about 1.1 to 1.4kg)

110g butter

120ml hot chilli sauce

½ tbsp Worcestershire sauce

½ tsp paprika

½ tsp cayenne pepper, sea salt and freshly ground black pepper

subheading: For the coleslaw:

3 carrots, grated

½ head of red cabbage, finely chopped or coarsely grated

3 spring onions, finely chopped

1 tbsp wholegrain mustard

A good pinch of freshly ground black pepper

3 tbsp of mayonnaise

subheading: For the chips:

5 rooster potatoes, cut into chips

3 tbsp of rapeseed oil

4 sprigs of rosemary

1 tbsp of ground black pepper

1 tbsp of sea salt

Directions at donalskehan.com

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