Mumbai Honey Chicken & Zingy Slaw
with Crushed Peanuts
- Peanuts
- Eggs
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Mumbai-style chicken and slaw dressed in a lemon sauce, these two together create the picture-perfect summer time bowl. It’s full of nourishing flavours that will leave you feeling both refreshed and full! This recipe is under 650kcal per serving.
Ingredients
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
320 g
Chicken Thigh
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1
Carrot
2
Garlic
1 packet
Shredded Cabbage Mix
1
Lemon
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
1 tsp
honey
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Cut lemon in half. Grate the carrot. • Place your hand flat on top of chicken thigh and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil mixture to a large bowl. • To the bowl with garlic oil, add the brown sugar and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot, baby spinach and shredded cabbage mix to the dressing. Toss to coat and set aside.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and a splash of water. Gently turn chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.
• Slice Indian honey chicken. • Divide zingy slaw between plates. • Top with chicken and any remaining glaze from the pan. • Dollop over garlic aioli. Sprinkle with crushed peanuts to serve. Enjoy!
