My family doesn’t mind a little spice at meal times and finding this recipe seemed perfect. Having the ability to make all of it fresh without having to buy jars of paste really does make such a subtle and outstandingly good difference.
Having been to Nando’s and other restaurants similar, recreating a dish of similar or in this case better can be a challenge at times.
Now to the dish itself, tender chicken in a peri-peri marinade with crunchy slaw is marriage in itself. While eating altogether the chicken is beautifully soft when you get the tingle and spice hit your taste buds, but add the crunchy slaw tones it down and compliments it all together. Even on its own the slaw has a vibrant colour pleasing to the eye, lovely crunch of cabbage and then a myriad of soft flavours bringing it together. I really like the addition of the wholegrain mustard to the slaw, which I feel, actually adds a little sweetness to the dish along with the apple and carrot.
Best of all the family devoured it all and asked for seconds. There was a little left but my wife and I shared that out of sight of the kids. Are we bad?….no way it was too nice to share.
Peri-Peri Chicken with Red Cabbage Slaw
- 4 chicken breasts
- 1 tsp. olive oil
- 2 limes halved
For the marinade
- 2 red chillies
- 1 Red Pepper seeds removed and roughly chopped
- 1 tsp. Paprika
- 4 Garlic cloves crushed
- 1 tbsp. Fresh ginger grated
- 2 tbsp. Red Wine Vinegar
- 10 ml olive oil
Red cabbage slaw
- 1/2 Red cabbage finely shredded
- 1 red onion finely sliced
- 1 Carrot grated
- 1 Red apple grated
- 2 tbsp. Flat leaf parsley finely chopped, plus extra for service
- 100 ml Greek yoghurt
- 1 tsp. Wholegrain mustard
- Blend all of the marinade ingredients in a food processor until it resembles a paste. Place the paste and chicken breasts in to a bowl and mix to ensure the chicken is coated, cover and refrigerate for at least 2 hours and up to 24 hours.
- Pre-heat the oven to 180°C and take the chicken out of the fridge. After 10 minutes heat the oil in a frying pan over a medium to high heat. Fry the chicken breasts on each side until evenly coloured, about 5 to 10 minutes then play on a baking tray and put in the oven for about 12 minutes.
- While the chicken cooks, put the cabbage, onion, carrot, apple and parsley in a bowl and mix together. Add the yoghurt and mustard and mix some more. Season as you like with ground black pepper and sea salt.
- When the chicken is cooked place some slaw onto your plate and place the chicken on top or to the side and enjoy. Serve with a little extra parsley sprinkled on top and half a lime to squeeze over.