In Home Chefs Club, Recipes

Prep time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes

Serves 4

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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


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.

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