Here we go – bring on the next blog post! I don’t know if it is the warm weather, or just the fact I am bored out of my mind, but I have been doing plenty of cooking lately. I have to say, I am one of those people that finds cooking quite relaxing (a weirdo, I know).
Enough said, the recipe below is great for the summer season – it is quick, fresh, light and packed with flavour. You can make this dish as spicy or mild, as you like. Just tweak the chili powder and tabasco. If you do find it a bit on the spicy side, the coleslaw is especially cooling and really goes well with the fiery chicken. Hope you enjoy it!
Garlic Lime Slaw Dressing
8 fluid ounces / 1 cup sour cream
Handful Coriander, chopped finely
3-4 garlic cloves (you can tweak this depending on your taste), chopped finely
4 stalks spring onions, chopped finely
2 fluid ounces / ¼ cup olive oil
2 fluid ounces/ ¼ cup water
1 lime, juice only
Few dashes Tabasco (like the garlic, you can tweak the amount)
Salt, to season
3 Chicken Breasts, sliced
1 tsp of each: cumin, smoked paprika, medium chili powder
¼ tsp ground cinnamon
3 TBSP olive oil
Salt and Pepper, to season
2 avocados, cored and sliced
½ cabbage head, sliced thinly
½ red onion, sliced thinly
Optional: 3 TBSP sunflower seeds
4 tortilla wraps
To start, slice the chicken breasts in to 2 inch strips, place in a bowl and toss in all the spices as well as a TBSP of olive oil. Set this aside, and leave to marinade for a few minutes. If you have the time, place this dish in the fridge overnight, to really help the flavours set in.
While the chicken marinades, make the slaw dressing. Simply put all the ingredients into a bowl, and stir – can’t be much easier than that. You can tweak how hot you want it to be, just add a small amount of tabasco, or none at all.
Dress the thinly sliced cabbage and red onions with the dressing, season with salt and set aside. At this point you can add the sunflowers seeds to the slaw, it really lends a nice flavour to the dish, but this is entirely up to you.
Heat 2 TBSP olive oil in a frying pan, over a medium heat. Add the marinated chicken, and cook for about 10-12 minutes, until golden brown and thoroughly cooked.
Warm the tortillas briefly in the oven, and then place a good helping of the chicken in the middle of each tortilla, topped with a handful of the garlic lime slaw. Drizzle a touch of olive oil over the top, or for an extra punch of heat, some finely diced red chillies. Wrap it all up and enjoy!