Recipes, Bits on the side, Main eventsDave BattenJune 22, 2018Meat, Chicken, Coleslaw

Hot, sweet and a little pickled

Recipes, Bits on the side, Main eventsDave BattenJune 22, 2018Meat, Chicken, Coleslaw

Fresh crunchy veg in a dressing, the basics of a coleslaw. There are many varieties, no rights or wrongs. I am an equal opportunities coleslaw maker! When I saw a recipe on the Olive website for a coleslaw based on a pickling liquid I had to give it a go.

This particular version uses an Asian inspired pickling liquid as the dressing for the vegetables. The essential crunch comes from white cabbage, cucumber and radish, but you can easily swap any or all of these out for your favourites. Try it with red cabbage and raw beetroot, or finely shredded savoy cabbage and thinly sliced peppers.

Pickling the red onion takes the harshness away, and the sweetness of the plum adds a great dimension.

The coolness of the coleslaw pairs well with the spicy chicken thighs. Thighs have the most flavour on a chicken, and you won't risk dry meat like you might get with a breast.

Step 1 - Marinade your thighs

Put the chicken thighs between two pieces of clingfilm on a sturdy board, two at a time is manageable
Take a meat tenderiser, rolling pin, bottle of wine, whatever comes to hand and flatten the fillets to an even thickness
Combine the Sriracha, honey and oil in a bowl and give a whisk, vary the amount of "heat to sweet" that suits you
Coat the chicken in the marinade and set aside for at least 15 minutes, or if longer, cover with clingfilm and pop in the fridge
These work well marinaded overnight, just bring the chicken to room temperature before you cook

Step 2 - Pickle your plums

Cut your plums in half, take the stone out, and finely slice
Finely chop the half red onion, separate the pieces as you put them in the bowl
In a glass or plastic bowl whisk together the vinegar, lime juice, honey, sesame oil and plum sauce.
#Tip. Don't use a metal bowl as it may react with the acid in the vinegar
Toss the fruit and veg in the pickling liquid and leave to the side whilst the chicken marinades or comes back to room temperature

Step 3 - Assemble your slaw

Finely shred your cabbage - sharp knife, mandoline, or food processor, whichever is easiest for you
Deseed the cucumber and cut into batons
Finely slice the radishes
Mix the veg in a large bowl, along with the cashew nuts and pickled plums and red onions
Give it a good stir, taste (several times) and season well

Step 4 - Cook your chicken

Heat a heavy frying pan over a medium heat
Add a little oil to the pan and pop in the thighs
Give them around 10 minutes a side
Make sure they are cooked through and tender, and allow the marinade to char on the outside
These would cook well on a griddle pan, but you may need to finish them in the oven if they aren't cooked through