Preheat the oven to 190C. Scrub the sweet potatoes clean, slice into wedges, toss in a tray with a little olive oil, 1 heaped tablespoon of cornmeal or polenta and a pinch of salt and pepper, then put aside. Cut up your chicken, then remove and discard the skin and lay the pieces on a large baking tray. Add the remaining cornmeal or polenta, a good lug of olive oil and the Cajun seasoning to the tray, squash over half the garlic through a garlic crusher, then toss and massage to coat the chicken. Place on the top shelf of the oven, pop the wedges underneath and cook for 20 minutes.
Meanwhile, coarsely grate the carrots, apple, cabbage and peeled onion in a food processor. Tip into a bowl and mix with the mustard, extra virgin olive oil, vinegar and yoghurt, then season to perfection and put aside. Peel the remaining garlic and whiz in the food processor, then pulse in the bread and a good lug of olive oil until you have fine breadcrumbs. Tip on to a tray. In a bowl, mix the flour with 4 tablespoons of water to make a paste.
When the time's up, remove the chicken from the oven, then carefully brush the pieces with the flour paste and use tongs to firmly press them in the breadcrumbs until they're all evenly coated. Return the tray to the bottom of the oven, quickly turn the wedges and cook for a further 40 minutes, or until the chicken and sweet potatoes are golden and cooked through. Meanwhile, grill the frozen corn on a hot griddle pan for around 15 minutes, or until hot through and charred, turning occasionally. Take everything to the table and dig in.
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|Serving Size: 1 Serving (958g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 719 (51%)|
|Amt Per Serving||% DV|
|Total Fat 79.9g||106 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 36g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 338.1mg||104 %|
|Sodium 482mg||17 %|
|Potassium 2137.6mg||56 %|
|Total Carbohydrate 82.2g||24 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 68.9g|
|Protein 93g||133 %|
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Calories per serving: 1418
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