Spicy Chicken with Red Onion and Leaves
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- For the chicken
- 4 Tbsps Coconut oil
- 8 free-range Chicken drumstick
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 tsps Chili powder (or more, according to taste)
- 1 tsp ground Cumin
- 4 large Tomatoes (seeds removed and chopped)
- 1 Tbsp chopped thyme
- 2 Tbsps Cider vinegar
- 2 Tbsps honey
- Corn kernel (from one sweet cob)
- For the salad
- 2 handfuls baby Spinach (washed)
- 1 small Red onion (sliced)
- ½ Cucumber (finely sliced)
- 1 small Mango (peeled and sliced)
- 2 Tbsps chopped parsley
- lemon juice (from 1 lemon)
- 3 Tbsps Walnut oil
- 4 slices Limes
Preparation
Kitchen utensils
1 Small pot, 1 Skillet, 2 Small bowls, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Fine-mesh sieve, 1 Kitchen towel, 1 Food processor, 1 Slotted spatula, 1 Glass
Preparation steps
1.
Make two slashes in each of the chicken drumsticks with a sharp knife. Heat half the oil in a wide, deep pan and sear the drumsticks over a high heat until they are lightly browned - you may have to do this in batches. Remove the drumsticks from the pan and set aside.
2.
Heat the remaining oil in the pan and gently cook the onion until soft but not brown. Add the garlic, cook for two minutes then add the chilli powder and cumin and cook for one more minute, stirring all the time.
3.
Add the tomatoes, thyme, vinegar and honey, bring to a simmer then return the chicken to the pan. Cook very gently for 30-40 minutes, stirring from time to time, or until the chicken is tender. Add the sweetcorn kernels and season to taste with a little sea salt.
4.
For the salad, mix the leaves, onion, cucumber and mango together, scatter over the parsley and dress with the lemon juice and walnut oil.
