Denise says:
- This chicken salad combines both spicy and sour flavours together; a tasty winter dish. Can be enjoyed hot, cold or warm.
- Preparation Time: 30 minutes plus marinating
- Cooking Time: 20 minutes
- Serves: 4 people
Ingredients:
- 8 skinless & boneless chicken thighs
- 1-2 tablespoons chilli sauce
- 1 tablespoon clear honey
- 1 tablespoon olive oil
- ~
- 4 plums – halved and stoned and sliced
- 1 small red onion – peeled and finely chopped
- 1 tablespoon rice vinegar
- 1 lime- juice and zest
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce/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 tablespoons cashew nuts – toasted
Method
- Whisk the chilli sauce, honey and oil, then add to the chicken thighs and toss.
- Leave to marinate for a minimum of 15 minutes or overnight in the fridge.
- To make the slaw, mix the plum slices, onion, vinegar, lime, and honey and sesame oil and hoisin / plum sauce.
- Season, then leave to sit while the chicken marinates.
- Mix the cabbage, beetroot and cucumber together.
- Heat a frying pan over a medium heat, then add the chicken thighs and marinade and fry for 10 minutes on each side or until charred and tender.
- Tip the pickled plums and dressing over the rest of the slaw veg and mix well.
- Serve the slaw alongside the chicken and sprinkle with the roasted cashew nuts.
Tagged in: Beetroot, Cashew Nuts, Chicken thighs, chilli sauce, cucumber, dinner, hoisin sauce, Honey, Lunch, Oriental, Pan Asian, Plums, red onion, rice vinegar, Shabbat lunch, White Cabbage, Yom Tov