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October 11, 2012

Spicy Chicken with Coleslaw



Cinnamon and Chicken..?? Of course ! 

I have made this recipe {found in one of my oldest scrap books and adapted by me} with the Coleslaw and once, only once, served the chicken without.  The Chicken and the Coleslaw just seem to work better together than each on it's own.

The presentation is also striking when the Chicken is served ON TOP of the Coleslaw. I served this dish together with my Morrocan Butternut and a slice or two of French Bread.

I used an inside health griller to cook the Chicken, but you can use a griddle pan or whatever you use to braai {BBQ} meat.

Spicy Chicken with Coleslaw


COLESLAW:

1 Red Apple, cored and grated
3 cups Cabbage, shredded
2 Carrots, shaved into ribbons
1 Onion, finely sliced

Juice and Zest of 1 Lime
1 t Sugar
2 TB Olive Oil

1.) Mix together the Apple, Cabbage, Carrots and Onion in a large bowl.
2.) Combine the Juice and Zest of the Lime, Sugar and Olive Oil - mix in with the Cabbage mixture.

SPICY CHICKEN:

6 large Chicken Fillets, butterflied
4 TB Olive Oil
2 t Garlic, crushed
1/2 t Chilli Flakes {optional}
2 t Cumin
2 t Ground Cinnamon
Salt and Freshly ground Black Pepper, to taste

1.) Combine the Olive Oil, Garlic, Chilli Flakes(if using), Cumin and Cinnamon to form a paste.
2.) Rub the Chicken Fillets with the mixture and season to taste with Salt and Black Pepper.
3.) Use a griddle pan/inside health griller/BBQ and cook each side of the chicken until done - approximately 5 minutes per side.

Serve the Chicken on top of the Coleslaw.

This is a very quick recipe - hope you enjoy!

Bye-bye,


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