Slaw food


Honey and Almond Chicken with Red Cabbage Coleslaw on Boiled baby Potatoes 


Coleslaw is awesome.
Slathered in mayonnaise it can be eaten with everything.
I know this because I tried.
After the third day of eating coleslaw for lunch and dinner, the minor stomach discomfort had passed and I noticed the mayonnaise jar was running low. I decided to try something a little different.
Using lemon juice and olive oil on red cabbage with grated sweet carrots tastes just as awesome as the full fat version.

So, you, the lucky ones get straight to the point - the recipe.
Because you JUST get the recipe. Behind the scenes I am stuffing everyone's faces with spoons of experimental slaw and leaving a kitchen strewn with lemon rinds and random unchosen raisins.
You don't get to see me manically slice red cabbage, squeeze lemon juice with a crazy look in my eye, and force feed my boyfriend, yet another spoon of coleslaw.

This recipe is a combo of some deliciously caramelised chicken and almond peices, good old plain boiled baby tatties and the main item - of course - tangy lemon slaw with red cabbage and olive oil dressing.

Honey and Almond Chicken with Red cabbage Coleslaw on Boiled baby Potatoes 
serves 6

For the chicken:
550 - 600g (5 or 6) skinless and boneless chicken breasts
2 Tablespoons olive oil
2 Tablespoons sesame oil or 20g sesame seeds (optional)
100g Almonds, skinned or unskinned
4 Tablespoons honey
5 Tablespoons soya sauce
10 Tablespoons (150ml) water

For the coleslaw.
400g red cabbage
300g carrots, peeled (about 6 medium sized)
60g raisins, chopped
juice of 1 lemon
2T olive oil
2T mayonnaise (optional)
salt

To serve: 
18 (about 900g) boiled baby potatoes

Prepare the coleslaw first, as it is best served slightly chilled.
Slice the red cabbage so that it come out in little slivers.
Peel and grate the carrots and mix it with the red cabbage, in a bowl.
Roughly chop the raisins and add this to the bowl.
Squeeze in the juice of the lemon and add the olive oil.
(The mayonnaise makes it more juicier, but can be ommited to make a healthier coleslaw).
Season and leave to chill.

While the coleslaw is in the fridge, put the potatoes on to the boil in cold water,
this will take about 20 minutes until the are fork tender.

Slice the chicken and set aside.
Heat a large frying pan on the stove, add the olive oil and add the chicken.
Cook the chicken for 5 to 8 minutes until cooked through and no longer pink inside.

While the chicken cooks, place the warmed sliced potatoes onto 6 plates.
Add the honey, soya sauce and the roughly chopped almonds to the chicken. Add the sesame oil or seeds (if using).
Cook until the chicken is coated well and the honey has made the sauce sticky, a good 2 minutes.
Add the water and mix well.

Divide the coleslaw between the 6 plates, and place on top of the sliced potatoes.
Top with the chicken and a few nuts on each plate, and drizzle with the pan juices.
Serve immediately.

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