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Sticky Louisiana chicken with green slaw
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Serves: 2 - 3
3 tbsp yellow American-style mustard, plus 1 tsp
2 tbsp Tabasco
1 tbsp maple syrup
5 tbsp sunflower oil
6 chicken thigh fillets (approx 600g)
½ small white cabbage, finely shredded
1 bunch salad onions, thinly sliced
25g pack parsley, chopped
3 tbsp white wine vinegar
1 tbsp caster sugar
Lime wedges, to serve
1 Mix 3 tbsp mustard in a bowl with the Tabasco, maple syrup and 2 tbsp of oil. Season with a little salt.
2 Flatten the chicken fillets and arrange in a shallow heatproof dish in one layer. Smear over the sauce, turning the chicken to coat evenly. The chicken is now ready to cook or can be covered and kept in the fridge for up to 24 hours.
3 Mix the cabbage with the salad onions and parsley. Whisk together the vinegar, 1 tsp mustard, sugar and seasoning until smooth, then whisk in 3 tbsp of oil. Pour over the cabbage and toss well to coat.
If you want to double the recipe, preheat the oven to 200°C, gas mark 6 and roast in a tin for 25-35 minutes until thoroughly cooked and browned.
4 Preheat the grill to medium. Remove the chicken from the marinade and grill for 25-30 minutes, turning and basting with the remaining marinade, until the chicken is cooked through with no pink meat and nicely charred. Serve with lime and green slaw.
Typical values per serving:
This recipe was first published in Thu May 10 12:26:47 BST 2018.