| Ingredient | Quantity | |
| 1 | Chicken | 1.5kg |
| 2 | Red Chilli | 3 chopped |
| 3 | Garlic | 2 cloves |
| 4 | Ginger | 1 tsp |
| 5 | Dried Oregano | 1 tsp |
| 6 | Coriander | 1 tsp |
| 7 | Paprika | 1 tsp |
| 8 | Red Wine Vinegar | 2 tbs |
| 9 | Oil | 2 tbs |
| 10 | Red Onions | 1 sliced |
| 11 | Carrots | 2 |
| 12 | Beetroot | 1 |
| 13 | Cabbage | 4 leaves |
| 14 | Mayonnaise | 2 tbs |
| 15 | Greek Yogurt | 2 tbs |
| 16 | Red Wine Vinegar | 2 tbs |
| 17 | Cumin Seeds | 1 tsp |
Instructions
STEP 1 Whizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature. STEP 2 Heat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments.