Simple Tasty Healthy by PW
A mouth watering mango and chilli flakes slow cooked chicken on a street slaw, with pickled coriander, figs, pomegranate syrup and habanero spice blend with a lemon olive oil dressing.
Serves 2
Another quick and easy recipe for a delicious summer chicken dish.
Ingredients for the Chicken and Marinade:
2 Chicken Fillets (cut into strips)
1 teaspoon of Turmeric
1 teaspoon of Dried Ginger
1 teaspoon of Garlic Powder
½ cup of Mango Juice
½ teaspoon of Dried Coriander
1 teaspoon of Dried Chilli Flakes
Marinade the chicken in a large bowl and leave to refrigerate for a few hours prior to cooking.
For the Salad:
½ White Cabbage (shredded)
½ Red Cabbage (shredded)
2 Carrots (peeled and grated)
4 Figs (cut into quarters)
4 Cherry Tomatoes (cut in half)
½ Bunch of Fresh Coriander
2 tablespoons of Lemon Olive Oil (available in all good stores)
2 tablespoons of Pomegranate Syrup (available in all good stores)
1 teaspoon of Dried Habanero Pepper
First, prepare the salad by mixing both cabbages along with the carrot, lemon olive oil and salt and pepper.
Then bring a large pan to a medium heat and drizzle a little rapeseed oil, add the chicken. Cook for 4 to 5 minutes each side and allow to rest.
Arrange the salad on a large bowl or plate, place the figs and tomatoes around the plate. Place the chicken on top add the chilli flakes. Finish by sprinkling the Habanero spice around the plate.
Enjoy !
