Stranger Foods

Sweet and sticky chicken thighs

Serves 4 45 mins

Ingredients

x0.5

x1

x2

x3

Metric

Imperial

For the chicken thighs

For the red cabbage coleslaw

For the dressing

°C

°F

Preheat the grill/ broiler to high and line a grill pan with foil.
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.
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.
Combine the cabbage, onions, chilli, raisins and coriander together in a large bowl.
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, 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. 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.