Sticky & sweet honey chicken w/ pineapple slaw

Prep time:

Cook time:

Serves:

Chicken:

4 x Waitoa large chicken thigh fillets

2 x tbsp soy sauce

1 x tbsp garlic (minced)

2 x tbsp honey

1 x tbsp olive oil

1/4 tsp dried mixed herbs

¼ teaspoon each, salt & pepper

Pineapple slaw:

½ fresh pineapple skin removed, cored and cut in halves

1 x tbsp honey

2 x carrots grated

¼ red cabbage shredded

¼ white cabbage shredded

2 x cups spinach leaves

1 x tbsp sour cream

1 x tbsp whole-egg mayonnaise

2 x tbsp chopped fresh coriander

1/2 tsp mild curry powder

¼ cup sesame seeds

To serve:

Roti Bread – 1 per person

Coriander

Cashew nuts

Firstly, trim fat off all chicken thighs. In a bowl, combine the honey, olive oil, soy sauce, garlic, herbs, salt, and pepper. Mix well.
Place the chicken and the marinade into a large bowl and mix well to combine, and coat. Set aside in the fridge for 15 mins to marinade.
In a separate bowl combine the carrot, cabbage, sour cream, mayonnaise, curry powder and toss well to combine. Set aside in the fridge.
Next, preheat a barbecue or chargrill pan. Remove the chicken from the marinade and add to the pan/BBQ. Cook for approx. 7-9 minutes each side until beginning to char.
Slice the pineapple as required. In a small bowl mix honey with oil and coat the pineapple. Heat a pan and place all pineapple in, frying until golden brown on each side or cook on the BBQ for 4-6mins.
Once chicken is cooked, slice thinly. Layer spinach with coleslaw and top with pineapple and chicken.
Finish with coriander and toasted cashew nuts.
Heat the roti bread as per instructions.
Serve immediately.

ENJOY!

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