However the next night these chicken breasts were sitting happily in the fridge, having marinated for 24 hours. I just popped them in the oven for 25 minutes at 200 C and we got these steaming hot spicy chicken breasts!
Now as the chicken was going to be quite hot from the chillies in the marinade - I needed something cooling to go with it. Being bored with the standard coleslaw I made Avocado Coleslaw. The flavour was immense and surprisingly looked delicious - even though it was green!
Here's what you do:
Crush one garlic clove and add to a bowl along with a pinch of salt and pepper and the juice of 1/3 lemon. Add one ripe avocado and mash together until its a paste. Stir in one tbsp. of mayonnaise and half a tsp. of salad cream.
Grate one medium carrot, a piece of mooli (white radish) about half the size of the carrot. Finely slice half a red onion and a shred a quarter of a white cabbage. Add the vegetables to the avocado mix and combine.
Note: Mooli is a white radish that looks like a large white carrot and can also be called daikon. You can buy these from some supermarkets and greengrocers - but if you can't find any, you can just leave it out of the recipe.
