Recipe Ideas

Chicken Breast, Raisin Cashew Nut Slaw – Serves 2 Pax

Cooking Time:

35 – 40 Minutes

Equipment required:

26cm or 30cm Non-Stick Frying Pan
Baking tray
Mixing bowl

Serving Size:

2 Pax

Serving Suggestion & Versatility

  • Main course

 

Ingredient Checklist

PreparationIngredients
Baked chicken breast
  • 2 pieces chicken breast
  • Olive oil
  • Salt & pepper to taste
Raisin cashew nut slaw
  • 40g raisins
  • 40g toasted cashew nuts
  • 20g honey
  • Zest and juice from half a lemon
  • Cumin powder to taste
  • 120g finely shredded red cabbage

 

Method

Step 1: Baked chicken breast

  • Marinate with olive oil, salt and pepper.
  • Bake in the oven at 150 degrees Celsius for 15 minutes or until the internal temperature reaches 65 degrees Celsius.
  • Remove from the oven and allow to rest for 15 minutes.

Step 2: Raisin cashew slaw

  • Boil the raisins for 15 minutes to rehydrate them and to give a juicer texture.
  • Drain the raisins and place into a mixing bowl with the cashew nuts.
  • Finely shred the red cabbage using a mandolin.
  • Combine the cabbage with the raisins and cashew nuts.
  • Add in the honey, juice and zest from half a lemon.
  • Season with salt, pepper and cumin powder.
  • Toss everything well and place on to a serving plate.

Step 3: Plating

  • Sear the skin side of the chicken in some corn oil until brown.
  • Slice the chicken and place on top of the slaw and serve.