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Peri-Peri Chicken with Red Cabbage Slaw

Brilliant homemade peri-peri chicken with a perfect accompaniment of a red cabbage slaw.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 4 people


Meat choice

  • 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.


This recipe was adapted from one found in Delicious Magazine.