Wednesday: Smoky BBQ Chicken with Bacon and Creamy Coleslaw
From the foundersAlexander Eriksson·Founder & CEO
Juicy chicken with a smoky rub and crispy bacon on top of a light cabbage slaw.
Ingredients
2 servings
- 500 gchicken breast fillet
- 70 gbacon
- 300 gwhite cabbage
- 2 stcarrot
- 1.5 dlnatural yoghurt
- 1 tskDijon mustard
- 1 mskred wine vinegar
- 1 msksmoked paprika
- 1 tskgarlic powder
- 0.5 mskolive oil
How to make it
- 1
Finely shred the white cabbage and coarsely grate the carrots.
- 2
Mix the natural yoghurt, Dijon mustard, red wine vinegar, salt and pepper in a bowl. Fold in the cabbage and carrots to make a coleslaw.
- 3
Season the chicken breast fillets all over with smoked paprika, garlic powder, salt and pepper.
- 4
Fry the bacon until crisp in a dry pan, then remove and drain on kitchen paper.
- 5
Fry the chicken in the same pan with olive oil over medium-high heat for about 6–7 minutes per side until cooked through.
- 6
Crumble the crispy bacon over the chicken when serving and serve with the fresh coleslaw.
Kitchen tips
- Massage the cabbage with a little salt before mixing in the dressing so it softens and absorbs the flavour better.
AI-generated content. Always verify ingredients and allergen information yourself.
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