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Crispy Organic Chicken with Watercress Slaw & Spiced Macadamia Sauce

October 2, 2016

This organic chicken and slaw recipe is super satisfying and a deliciously easy meal for two. Note for a vegetarian version replace chicken with tempeh.

Ingredients

Spiced Macadamia Sauce - Yields about 500 ml

1/4 cup plant based Nuttelex

1/2 cup macadamia nuts

1/2 tsp minced ginger

1/2 tsp minced garlic

1 1/2 tbsp maple syrup

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 tbsp tamari

1 tbsp apple cider vinegar

1 lime- juice only

1 dash cayenne pepper

1 small red chilli - seeded

Cabbage & Watercress Slaw

1/2 cup sunflower sprouts

1/2 cup shredded white cabbage

2 tbsp apple cider vinegar

1 tbsp macadamia oil

6 cherry tomatoes, quartered

1/2 cup small watercress sprigs, picked over

dash salt and pepper

The Chicken

4 skinless organic chicken thighs (for a vegetarian version replace chicken with tempeh)

100 ml organic full fat milk

100 g organic self-raising flour

1/4 tsp teaspoon paprika

1/4 tsp teaspoon turmeric

1/4 tsp cayenne pepper

pinch salt

6-8 tbsp plant based Nuttelex for frying

fresh lime to serve

Directions

The Spiced Sauce

1Place all ingredients in a food processor and blend until smooth.

The Chicken

1Preheat oven to 175˚C. Place chicken in a large bowl and cover with milk and set aside for 10 minutes. Meanwhile combine flour, paprika, turmeric, cayenne pepper and salt in another large mixing bowl. Toss chicken through seasoned flour, rubbing the mix well into the flesh. In a large heavy based saucepan or electric wok heat Nuttelex with coconut oil over a high heat. Add chicken (a few pieces at a time) so as not to cool the melted Nuttelex. Fry each piece until lightly golden. Drain briefly on paper towel and then transfer to a lined baking tray and bake a further 20-30 minutes depending on the size of the chicken pieces. Divide cooked chicken on two serving plates, garnish with fresh lime and serve with slaw and macadamia sauce.

The Slaw

1The Cabbage & Watercress Slaw: In a large bowl, toss sprouts, cabbage, oil and vinegar together. Season slaw with salt and pepper. Fold tomatoes and watercress gently into slaw.

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