Chicken roasted to perfection and coated in a sticky sauce that’s full of flavor and served with fresh, crunchy slaw. A delicious take on dinner!
Have you met my friend Cathy from Wives with Knives? She’s an amazing cook with an ever evolving collection of delicious ideas and recipes. If you follow her blog I don’t have to tell you how you can always expect something wonderful, if you’re not a follower you’re in for a delightful treat today! Be sure to take a hop on over to Wives with Knives, you definitely won’t be disappointed!! …………….
I have been a follower of The Café Sucré Farine for a long time and was so happy and honored when Chris asked me if I would write a guest post for her during this joyful and very busy time in her family’s life as they welcome a sweet little baby granddaughter into their world. I appreciate this opportunity to share a recipe with you and to tell Chris how much I have enjoyed getting to know her through her blog and how much my family enjoys her wonderful recipes. Her creative salads and luscious desserts always receive enthusiastic thumbs up. And her gorgeous photographs inspire me to get busy in the kitchen. I selected one of my favorite recipes to share today, one that is full of delicious flavors and textures and is also quick and easy to prepare.
We love Asian food and I have been very lucky to become friends with several fellow vendors at our local farmers’ market. They have been generous in sharing a few recipes with me and I have even gotten several cooking lessons in the home of my good friend, Moh. She makes wok cooking look so easy and her marinades and sauces transform simple ingredients into a feast. You wouldn’t believe what she can do with a head of cauliflower.
This chicken recipe is so versatile and I often serve it with steamed rice and stir fried veggies, but a fresh, crunchy slaw sounded good to me this time. Lettuce wraps are a favorite at my house and this chicken-slaw combo makes a good one . Bone-in, skin-on chicken thighs are my favorite because they are moist and tender and absorb the flavors of a marinade very well. If you prefer boneless and skinless pieces they are delicious too, and are easier to slice for a wrap. In the summertime I would grill the chicken, but my barbecue is still in hibernation and I haven’t brought it out for its Spring cleaning. I baked the chicken in a hot oven (400 degrees) for about 30 minutes or until a meat thermometer reached 165 degrees. The skin should be golden brown and crispy around the edges.
Daikon and carrots make a sturdy slaw with lots of flavor that is perfect for a lettuce wrap or a sandwich. The jalapeno give it a little kick and the peanuts provide a nice crunch. Add dressing just before you are ready to serve dinner so the veggies stay crisp . Butter lettuce is my favorite for a wrap because it is pliable and doesn’t tear or crack when it’s wrapped around messy fillings.
- 4 cloves garlic minced
- 1/3 cup honey
- 3 tablespoons Asian fish sauce
- 3 tablespoons vegetable oil
- juice of 2 limes
- 1-1/2 teaspoons Sriracha or other Asian hot chile sauce or to taste
- 1-1/2 pounds chicken pieces - I used bone in skin on thighs
- 1 small shallot finely chopped
- 1 fresh jalapeno cored, seeded and finely chopped
- 2 tablespoons honey
- 1/4 cup rice wine vinegar
- juice of 1 lime
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 cup daikon peeled and julienned
- 2 cup carrot peeled and julienned
- 2 cup cabbage shredded
- 1/4 cup cilantro chopped
- chopped peanuts for garnish
- large lettuce leaves
- Whisk together ingredients. Add chicken and marinate for 2-3 hours. Cook on a hot grill or oven until the chicken reaches 165 degrees.
- Combine first 7 ingredients in a small bowl. Combine remaining ingredients except lettuce leaves. Toss with dressing just before serving.