A healthy, homely recipe for Honey and Almond Chicken with coleslaw


For the chicken:
550 – 600g (5 or 6) skinless and boneless chicken breasts
2 Tablespoons olive oil
2 Tablespoons sesame oil or 20g sesame seeds (optional)
100g Almonds, skinned or unskinned
4 Tablespoons honey
5 Tablespoons soya sauce
10 Tablespoons (150ml) water

For the coleslaw:
400g red cabbage
300g carrots, peeled (about 6 medium sized)
60g raisins, chopped
juice of 1 lemon
2T olive oil
2T mayonnaise (optional)

To serve:
18 (about 900g) boiled baby potatoes

How to
Prepare the coleslaw first, as it is best served slightly chilled.

Slice the red cabbage so that it comes out in little slivers. Peel and grate the carrots and mix it with the red cabbage, in a bowl. Roughly chop the raisins and add this to the bowl. Squeeze in the juice of the lemon and add the olive oil.

(The mayonnaise makes it juicier, but can be ommited to make a healthier coleslaw).

Season and leave to chill.

While the coleslaw is in the fridge, put the potatoes on to boil in cold water. This will take about 20 minutes – boil until they are fork tender.

Slice the chicken and set aside.

Heat a large frying pan on the stove, add the olive oil and add the chicken.

Cook the chicken for 5 to 8 minutes until cooked through and no longer pink inside.

While the chicken cooks, place the warmed sliced potatoes onto 6 plates.

Add the honey, soya sauce and the roughly chopped almonds to the chicken. Add the sesame oil or seeds (if using).

Cook until the chicken is coated well and the honey has made the sauce sticky, a good 2 minutes.

Add the water and mix well.

Divide the coleslaw between the 6 plates, and place on top of the sliced potatoes.
Top with the chicken and a few nuts on each plate, and drizzle with the pan juices.
Serve immediately.

Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson

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