Silverbeet coleslaw with sticky chicken
Freshen up your mid-week dinner with this colourful dish. Packed with crunchy veg and sticky chicken, it's a winner.
Preheat the oven to 200 degrees Celsius, then line a large baking tray with baking paper. Put the chicken in a large bowl and add honey, soy sauce, some sriracha or chilli sauce and a little kecap manis. Mix well, then leave it for 15 minutes to allow the flavours to develop.
When you’re ready, arrange the chicken in a single layer over the lined tray and pop it in the oven. Bake for 30 minutes, turning the chicken occasionally, until the chicken is cooked through and the sauce has thickened slightly. Leave it to cool slightly before slicing.
To make the silverbeet slaw, add shredded silverbeet, cabbage and lettuce to a large bowl with apple and carrot matchsticks. For the dressing, add yoghurt to a small bowl with more sriracha or chilli sauce and kecap manis. If the dressing is too thick, mix in a little hot water to loosen it slightly. Season with salt and pepper. Cut the chicken into slices.
To serve, divide the silverbeet slaw and chicken among serving bowls. Drizzle over the dressing and serve with toasted pepitas, sunflower seeds and sesame seeds. Topped with sticky chicken, this silverbeet slaw makes a delicious main-meal salad.
Note: + cooling & 15 mins marinating time
- 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, fat trimmed
- 2 tbs honey
- 1 tbs soy sauce
- 2 1/2 tbs sriracha or chilli sauce
- 1 tbs kecap manis
- 1 bunch silverbeet, stems trimmed, finely shredded
- 1/4 red cabbage, finely shredded
- 1 head baby cos lettuce, finely shredded
- 1 Granny Smith apple, cut into matchsticks
- 1 carrot, peeled, cut into long matchsticks
- 1/2 cup (140g) light Greek-style yoghurt
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine chicken, honey, soy sauce, 11/2 tbs sriracha or chilli sauce and 3 tsp kecap manis in a large bowl. Set aside for 15 mins to develop the flavours.
Arrange the chicken in a single layer over the lined tray. Bake, turning occasionally, for 30 mins or until the chicken is cooked through and the sauce thickens slightly. Set aside to cool slightly.
Combine silverbeet, cabbage, lettuce, apple and carrot in a large bowl. Combine the yoghurt, remaining sriracha or chilli sauce and remaining kecap manis in a small bowl, adding a little hot water to loosen the dressing slightly, if necessary. Season.
Slice the chicken. Divide silverbeet mixture and chicken evenly among serving bowls. Season. Drizzle with yoghurt mixture and any tray juices.