Barbecue chicken with carrot zucchini slaw

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How to make Barbecue chicken with carrot zucchini slaw

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:30
  • Total Time : 0:40

Ingredients

  • 2 teaspoons olive oil, plus 1 tablespoon extra
  • 1/4 small-medium brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup Cornwall's cider vinegar
  • 1/2 cup Coles Brand tomato sauce squeezy
  • 1/3 cup water
  • 2 tablespoon Coles Brand brown sugar
  • 1 1/2 teaspoons Coles Brand worcestershire sauce
  • 1 1/2 teaspoons Coles Brand dijon mustard
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch of Coles Brand cayenne pepper
  • 400g (about 2 small-medium) RSPCA approved chicken breast fillets, each sliced through the centre lengthways into 2

Carrot-Zucchini Slaw

  • 1/4 cup Coles Brand whole egg mayonnaise
  • 3 teaspoons Cornwall’s cider vinegar

  • 1 medium (180g) zucchini, cut into thin matchstick-size strips
  • 2 medium carrots (200g total), cut into thin matchstick-size strips
  • 1/2 medium red onion, very thinly sliced
  • 1/4 bunch fresh coriander, leaves and stems separated, leaves coarsely chopped

Method

  • Step 1 In a small heavy saucepan, heat 2 teaspoons of the oil over medium heat. Add the onion and cook, stirring often, for 4 mins, or until tender. Stir in the garlic and cook for 1 min or until garlic is tender.
  • Step 2 Stir in the vinegar, tomato sauce, water, sugar, Worcestershire sauce, mustard, salt, black pepper and cayenne. Bring to a simmer over high heat. Reduce heat to medium-low and simmer uncovered, stirring often, for 15 mins or until the sauce reduces and thickens slightly. Remove from heat. Reserve 1/4 cup sauce for basting. (See Note.)
  • Step 3 Heat the barbecue on medium-high. Coat chicken with remaining tablespoon oil and season with salt and pepper. Place chicken on the grill, close the hood for hooded barbecues, and cook chicken, basting occasionally with reserved 1/4 cup barbecue sauce, for 2-3 mins each side or until cooked through and slightly charred on the outside but still juicy.
  • Step 4 Meanwhile, in a small bowl, whisk the mayonnaise and vinegar to blend. Season.
  • Step 5 Using your hands, gently toss the zucchini, carrots, onion and coriander leaves and stems in a large bowl to combine. Toss the slaw with enough dressing to coat. Season to taste with salt and pepper.
  • Step 6 Transfer the chicken and slaw to plates. Serve with remaining barbecue sauce.

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