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.
Spiced Macadamia Sauce - Yields about 500 ml
Cabbage & Watercress Slaw
1/2 cup shredded white cabbage
1/2 cup small watercress sprigs, picked over
4 skinless organic chicken thighs (for a vegetarian version replace chicken with tempeh)
100 g organic self-raising flour
6-8 tbsp plant based Nuttelex for frying
The Spiced Sauce
1Place all ingredients in a food processor and blend until smooth.
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.
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.