Nisha Katona’s sweet and sticky chicken thighs
Nisha is back in the kitchen to spice up a cold winter Wednesday with her succulent sticky chicken thighs. Using a warming array of spices and store cupboard staples, this speedy recipe is sure to brighten up your week.
Sticky sweet chicken thighs with red cabbage coleslaw
Serves: 4
Ingredients
For the chicken thighs:2 heaped tbsp tomato puréeJuice of ½ lemon2 cloves garlic, crushed 2 tbsp garam masala1 tbsp paprika1 tsp fenugreek powder125ml tomato ketchup4 tbsp runny honey8 skin-on boneless chicken thighs
For the red cabbage coleslaw:1 small red cabbage, quartered, cored and finely shredded2 small red onions, thinly sliced1 large red chilli, deseeded and finely sliced150g raisins1 bunch of fresh coriander, leaves and stalks roughly chopped4 tbsp salad dressing (see below)Pinch of salt, to taste
For the dressing:100ml vegetable oil½ tsp black mustard seeds20 g date molasses2 tbsp white wine vinegarPinch of salt½ tsp caster or granulated sugar
Method
For the chicken thighs:
1. Preheat the grill/ broiler to high and line a grill pan with foil.
2. Put all the ingredients except the chicken thighs in a large bowl and stir to combine. Add the chicken to the bowl and use your hands to massage the marinade into the chicken flesh, ensuring it's really well coated.
3. Cook the chicken under the grill for 6-8 minutes on each side, or until the chicken is tender, golden and beginning to char slightly at the edges. Serve hot with the red cabbage coleslaw.
For the slaw:
1. Combine the cabbage, onions, chilli, raisins and coriander together in a large bowl.
2. Dress with the salad dressing and give everything a good mix together. Season with salt to taste. Allow to stand for 15 minutes before serving
For the dressing:
1. Heat half the vegetable oil in a small non-stick frying pan, over a medium heat. When the oil is hot, add the mustard seeds and fry until they pop and turn grey. Set aside and allow to cool completely
2. Once the oil is cool, put all of the ingredients together in a bowl and whisk vigorously until everything is combined. The dressing will keep in a sealed jar in the fridge for a week.