Brilliant homemade peri-peri chicken with a perfect accompaniment of a red cabbage slaw.
Prep Time20 minutesmins
Cook Time12 minutesmins
Total Time32 minutesmins
Servings: 4people
Ingredients
Meat choice
4chicken breasts
1tsp. olive oil
2limeshalved
For the marinade
2red chillies
1Red Pepperseeds removed and roughly chopped
1tsp. Paprika
4Garlic clovescrushed
1tbsp. Fresh gingergrated
2tbsp.Red Wine Vinegar
10mlolive oil
Red cabbage slaw
1/2Red cabbagefinely shredded
1red onionfinely sliced
1Carrotgrated
1Red applegrated
2tbsp.Flat leaf parsleyfinely chopped, plus extra for service
100mlGreek yoghurt
1tsp. Wholegrain mustard
Instructions
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.
Notes
This recipe was adapted from one found in Delicious Magazine.