This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
A mouthwatering mango, chilli flaked, slow cooked chicken on a street slaw with pickled coriander, figs, pomme granite syrup with a harbenero spice blend and a lemon olive oil dressing. Serves 2
Ingredients:
The chicken and marinade:
2 chicken fillets (cut into strips)
1 teaspoon of turmeric
1 teaspoon of dried ginger
1 teaspoon of garlic powder
1/2 cup of mango juice
1/2 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:
1/2 white cabbage shredded
1/2 red cabbage shredded
2 carrots (peeled and grated)
4 figs (cut into quarters)
4 cherry tomatoes (cut in half)
1/2 bunch of picked coriander
2 tablespoons of lemon olive oil (available in all good stores)
2 tablespoons of pomme granite syrup (available in all good stores)
1 teaspoon of dried habanero pepper
Method:
First of all prepare the salad by mixing both cabbages along with the carrot, lemon olive oil and salt and pepper.
Then put a large pan on to a medium heat, drizzle a little rapeseed oil and add the chicken.
Cook for 4-5 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 and sprinkle the habanero spice around the plate.
Enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com