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1
Put the chicken legs into a saucepan and cover with water or chicken stock.
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2
Bring to a simmer and cook for 15-20 minutes, until tender.
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3
Leave to cool in the liquid.
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4
Carefully pull pack the skin from the chicken and spread the legs with tomato relish.
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5
Using your fingers push the skin back up over the chicken.
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6
Tip the flour onto a plate and season with salt and pepper.
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7
Combine the mustard with the beaten egg and set aside.
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8
In a separate bowl, combine the crushed cornflakes with the Cajun seasoning and mustard seeds.
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9
Coat the chicken first in the flour, followed by the beaten egg, and roll finally in the cornflake and Cajun spice mixture.
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10
Put the chicken on a tray then leave to chill in the fridge for 30 minutes.
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11
Preheat the oven to 375F.
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12
Heat the olive oil and garlic in a frying pan and fry the chicken legs until golden on all sides.
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13
Transfer to the oven and bake a further 15 minutes until the chicken is tender when pierced with a knife.
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14
Toss the cabbage, onions, carrot vinegar and oil together in a large bowl.
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15
Season with salt and pepper and moisten with the mayonnaise.
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16
Sprinkle over the chopped parsley.
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17
Serve the chicken legs on top of the slaw and accompany with roast new potatoes and a spicy tomato relish.
