Name: Ginger Chicken with Cucumber and Celery Slaw
Prep time: 55 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: Serves 4
Ingredients: 8 large skinless chicken thighs, bone in; 1 tbsp extra virgin olive oil; 3 tbsp tahini; 1 tbsp harissa paste; 4 spring onions/scallions, finely sliced; 2 tsp sumac; 1 tbsp orange blossom water; 2 garlic cloves, crushed; ¼ white cabbage, thinly shredded; ½ tsp ground cinnamon; 3 tbsp honey; 70 g/2½ oz root ginger, peeled and grated; 4 celery stalks, very thinly sliced; 3 tbsp lemon juice; ½ cucumber, sliced lengthways, deseeded and thinly sliced; sea salt and freshly ground black pepper; finely grated zest of ½ orange

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 35

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

These chicken thighs are marinated in a pretty powerful combination of ingredients. There’s a fantastic firey kick from the spicy harissa paste and the large amount of super-healthy ginger. Yet it’s not overpowering as it’s nicely balanced out with the sweet honey, fragrant orange and aromatic cinnamon. When I first made this dish, I served it hot from the oven, with cooling crunchy coleslaw, but it is just as delicious served cold the next day as the flavours seem to get better and better.