Piquant chicken with pickled plum slaw
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.