By, Denise Phillips
1 min read
ByDenise Phillips, Denise Phillips
This chicken salad combines spicy and sour flavours. A tasty winter hot supper dish, it's also good cold or warm.
Serves: 4
Preparation: 30 minutes plus marinating
Cooking: 20 minutes
Ingredients
● 8 skinless & boneless chicken thighs
● 1-2 tbsp chilli sauce
● 1 tbsp clear honey
● 1 tbsp olive oil
For the plum slaw:
● 4 plums, halved, stoned and sliced
● 1 small red onion, peeled and finely chopped
● 1 tbsp rice vinegar
● 1 lime, juice and zest
● 1 tbsp honey
● 1 tbsp sesame oil
● 1 tbsp hoisin sauce or plum sauce
● 200g white cabbage, finely shredded
● 1-2 raw beetroots, peeled and cut into matchsticks or spiralized
● ½ cucumber – halved and thinly sliced or spiralized
● 4 tbsp cashew nuts – toasted
Method
● Whisk the chilli sauce, honey and oil, add to the chicken thighs, turn them in the marinade to coat well.
● Marinate for at least 15 minutes or overnight in the fridge.
● For the slaw, mix the sliced plums, onion, vinegar, lime, and honey,sesame oil and hoisin or plum sauce.Season, stir, then leave.
● Mix the cabbage, beetroot and cucumber together.
● Heat a frying pan over medium heat, add the chicken thighs and marinade and fry for 10 minutes each side or until bronzed and tender.
● Mix the pickled plums and dressing with the slaw veg.
● Serve the slaw and chicken sprinkled with the roasted cashews.
jewishcookery.com