Baked chicken legs with cabbage-apple slaw and mustard dip

Step 1/3

• 2 spiced chicken legs

• oven
• parchment paper
• baking sheet

Preheat the oven to 180°C/350°F. Transfer chicken legs to a parchment lined baking sheet and bake for approx. 20 min.

Step 2/3

• ⅜ cabbage
• ⅜ onion
• ⅜ apple
• ¼ tsp ground caraway
• ⅜ tsp sugar
• ⅜ tsp salt
• ⅜ tbsp white balsamic vinegar
• ⅜ tbsp vegetable oil

• cutting board
• knife
• large bowl

Quarter and core cabbage and peel the onion. Finely slice cabbage and onion and add to a bowl. Core and slice apple. Add ground caraway, sugar, salt, white balsamic vinegar, and vegetable oil to the cabbage and onions and knead roughly until the cabbage is tender, approx. 5 min. Add apple and toss to combine, then set slaw aside.

Step 3/3

• 1⅝ tbsp mayonnaise
• ⅜ tsp spicy mustard
• ⅜ tsp grainy mustard
• 8 ml apple juice
• salt
• pepper
• parsley (for garnish)

• bowl
• rubber spatula

Put the mayonnaise, spicy mustard, grainy mustard, and apple juice into a bowl and season with salt and pepper. Mix to combine. Serve chicken legs with cabbage slaw and mustard dip and garnish with parsley. Enjoy!

Enjoy your meal!