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Jerk Chicken and Winter Slaw

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
250g red cabbage, finely shredded
250g white cabbage, finely shredded
1 large carrot, peeled and coarsely grated
100g radishes by Sainsbury’s, thinly sliced
½ x 31g pack fresh coriander by Sainsbury’s, washed and roughly chopped
175g Greek style natural yogurt by Sainsbury’s
Zest and juice of 1 lime
2-3 tsp spicy jerk paste by Sainsbury’s
300g leftover roast chicken, shredded
½ x 400g Sainsbury’s bakery white baguette, to serve

In a bowl, mix together the cabbages, carrot, radishes, coriander, yogurt, lime zest and juice. Season well and set aside.

Heat the jerk paste in a frying pan with 3 tablspoon of water. Add the chicken and cook over a medium heat for 4-5 minutes until piping hot.

Serve with the coleslaw and crusty bread.

Recipe courtesy of Sainsbury's

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