2. Combine yoghurt with 1/4 tsp cayenne pepper (optional) and 1/2 tbsp vinegar.
3. Slice celery, capsicum and spring onions. Remove corn from cob. Toss together with coleslaw and dressing. Season with salt and pepper to taste.
4. Divide slaw and chicken among plates or serve as a share meal at the table.
Slash the chicken down to the bone to increase surface area for seasonings as well as to reduce the cook time.
Natural yoghurt, 1/2 cup (125ml) *
Celery, 2 sticks
Red capsicum, 1
Spring onions, 1/3 bunch *
Corn cob, 1
Coleslaw, 1 bag (400g)
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, maple syrup, smoked paprika, cayenne pepper (optional), apple cider vinegar