Chicken and Red Slaw with Sweet and Spicy Peanut Dressing

the Breville Test Kitchen

Chicken and Red Slaw with Sweet and Spicy Peanut Dressing

Name: Chicken and Red Slaw with Sweet and Spicy Peanut Dressing
Cook time: 1200 s
Total time: 2700 s
Yield: Serves 4
Ingredients: 1½ tsp kosher salt; ½ tsp freshly ground black pepper; ½ tsp garlic powder; ½ tsp smoked paprika; ½ tsp ground cumin; ½ tsp ground allspice; ¼ tsp ground nutmeg; 2 x 340 g boneless and skinless chicken breasts; 1 tbsp grapeseed oil; ¼ medium red cabbage - shredded; ¼ medium savoy cabbage - shredded; 1 medium carrot - shredded; 1 small red bell pepper - thinly sliced; 5 green onions - thinly sliced; ¼ cup coarsely chopped cilantro - divided; ¼ cup (35 g) coarsely chopped unsalted dry roasted peanuts - divided; ⅓ cup (80 g) natural peanut butter; 1 tsp kosher salt; 1 clove garlic - minced; 2 tsp finely grated ginger; ¼ cup (60ml) plus 1 tbsp rice vinegar; 3 tbsp (65 g) honey; 2 tsp grapeseed oil; 1 tbsp hot sauce; 1 tbsp cold water

This healthy recipe is a fusion of Asian, African and Caribbean flavors. Spiced chicken breast roasted to juicy perfection is served with a vibrant slaw and peanut dressing spiked with hot sauce, garlic and ginger. It ticks all the boxes - easy entertaining, midweek dinner and lunchbox leftovers that’ll make your workday brighter.

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45 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the chicken

1½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
½ tsp smoked paprika
½ tsp ground cumin
½ tsp ground allspice
¼ tsp ground nutmeg
2 x 340 g boneless and skinless chicken breasts
1 tbsp grapeseed oil

For the slaw

¼ medium red cabbage
shredded
¼ medium savoy cabbage
shredded
1 medium carrot
shredded
1 small red bell pepper
thinly sliced
5 green onions
thinly sliced
¼ cup coarsely chopped cilantro
divided
¼ cup (35 g) coarsely chopped unsalted dry roasted peanuts
divided

For the peanut dressing

⅓ cup (80 g) natural peanut butter
1 tsp kosher salt
1 clove garlic
minced
2 tsp finely grated ginger
¼ cup (60ml) plus 1 tbsp rice vinegar
3 tbsp (65 g) honey
2 tsp grapeseed oil
1 tbsp hot sauce
1 tbsp cold water

Instructions

1
Insert the wire rack into position 6. Set the oven to Roast, Convection, 220°C, for 25 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
2
Place the salt, pepper, garlic powder, paprika, cumin, allspice and nutmeg in a bowl and stir to combine.
3
Season the chicken on both sides with the spice mix. Drizzle with the oil and gently pat to evenly coat.
4
For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Lay the chicken on the rack.
5
Once preheated, place the pan in the oven and cook for 25 minutes. When the Rotate Remind signals, turn the chicken over and continue cooking. Meanwhile, prepare the slaw.
6
Place all the slaw ingredients in a large bowl and toss to combine.
7
The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, cook it a little longer.
Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness 3-5 minutes before the end of the cook.
8
Remove the pan from the oven and set aside to rest for 10 minutes. Meanwhile, make the peanut dressing.
9
Place all the peanut dressing ingredients in a bowl and whisk to combine. Pour over the slaw and toss.
10
Cut the chicken into approximately 5mm thick slices.
11
Top the slaw with the chicken, sprinkle with the remaining peanuts and cilantro and serve.