Spicy chicken with cabbage and apple salad
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 457, total fat 26 G., saturated fats 5 G., proteins 31 G., carbohydrates 25 G., fiber 4 G., cholesterol 100 mg, sodium 979 mg, sugar 1 G.
Calories 457, total fat 26 G., saturated fats 5 G., proteins 31 G., carbohydrates 25 G., fiber 4 G., cholesterol 100 mg, sodium 979 mg, sugar 1 G.
The most delicious part of this chicken is the crispy skin, coated in a sweet and tangy honey glaze. To ensure even browning, roast the bird in half instead of whole. A few minutes before it's done, brush it with a glaze of spicy Asian-inspired sauce and honey, and serve with a cabbage and apple salad in a light mayonnaise dressing. Serve with lime wedges for a squeeze of juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 chicken halves (about 1.8 kg total)
- Juice of 2 limes + wedges for serving
- 1/4 tsp ground allspice
- 3 tablespoons Sriracha sauce (Asian chili sauce)
- 3 tablespoons of honey
- 1/3 cup mayonnaise
- 1 Granny Smith apple
- 4 cups shredded coleslaw mix
- 3 green onions, thinly sliced
We recommend
Recipes with similar ingredients: chicken, white cabbage, apples, Sriracha sauce, lime juice, honey, allspice
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C) and line a baking sheet with foil. Pat the chicken dry with paper towels and sprinkle with 1 teaspoon of salt. Place skin-side up on the prepared baking sheet and bake until the skin begins to brown, about 25 minutes.
- Meanwhile, prepare the glaze.:
Combine the juice of 1 lime in a small bowl with the allspice, 2 tablespoons Sriracha sauce, and 2 tablespoons honey; set aside. - Prepare the salad:
In a medium bowl, combine the juice of the remaining lime, 1 tablespoon each of Sriracha, honey, and mayonnaise. Slice the apple into strips and add to the dressing along with the coleslaw mixture and green onions; toss to coat. Season with salt to taste. - Remove the chicken from the oven and brush with the glaze; return to the oven and continue roasting until the skin is golden brown and crispy and a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), another 7 to 10 minutes. Transfer the chicken to a cutting board and cut each piece in half. Serve with the coleslaw and lime wedges.
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