BAKED HONEY CHICKEN THIGHS SERVED WITH RAINBOW SLAW
Prep time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Serves 4
Ingredients
For the Baked Honey Chicken:
8 bone-in chicken thighs
Salt and pepper, to taste
125 ml (1/2 cup) butter, melted
15 ml (1 Tbsp) dried herbs
15 ml (1 Tbsp) honey
15 ml (1 Tbsp) Dijon mustard
5 ml (1 tsp) paprika
3 garlic cloves, minced
For the Rainbow Slaw:
60 ml (1/4 cup) honey
60 ml (1/4 cup) lime juice
30 ml (2 Tbsp) vinegar
15 ml (1 Tbsp) ground cumin
2.5 ml (1/2 tsp) salt
1/4 teaspoon ground pepper
80 ml (1/3 cup) olive oil
750 ml (3 cup) red cabbage, shredded
250 ml (1 cup) carrot, peeled and grated
2 spring onions, thinly sliced
250 ml (1 cup) sugar snap peas, sliced
1 red pepper, sliced
1 yellow pepper, sliced
250 ml (1 cup) coriander, chopped
Method
For the Baked Honey Chicken:
Preheat the oven to 180°C. Take a baking dish and pack the chicken in a single layer. Season with salt and pepper.
In a small bowl, whisk together the butter, dried herbs, honey, Dijon mustard, paprika, and garlic cloves.
Spread the mixture evenly over the chicken and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°C and is browned on top. Serve with rainbow slaw.
For the Rainbow Slaw:
In a small bowl, whisk together the honey, lime juice, vinegar, cumin, salt, and pepper. Slowly whisk in the olive oil. Set aside.
In a large bowl, combine the red cabbage, carrots, spring onions, sugar snap peas, red pepper, and yellow pepper.
Give it a toss and add the coriander.
Pour the dressing over the slaw and toss until coated. Check for seasoning and add salt and pepper as required.