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Caribbean · Salad

Chicken Thigh Slaw in lime and garlic

The kind of Caribbean plate you make on repeat. lime and garlic, a proper braise, and a finish of fresh herbs.

4.8 from 4,083 cooks
Prep15 min
Cook50 min
Serves8
LevelAdvanced
Free to cook
Chicken Thigh Slaw in lime and garlic
Method

How to cook it

Prep everything first: chop the aromatics, measure the lime and garlic elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the brown sugar and the rest of the lime and garlic flavours, letting them cook out for a minute until fragrant.

Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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