Foodkit Recipe
Ray’s Chicken Picatta and Date and Herb Slaw
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Onion (Red) | Slice thinly |
| Lemons | Juice lemon |
| Cabbage (Savoy) | Remove the central stalk and thinly slice |
| Celery | Wash, thinly slice on the diagonal |
| Egg Mayonnaise | |
| Tahini | |
| Plain Yoghurt | |
| Mint | Pick leaves from the stalks. Chop roughly |
| Coriander | Chop (with leaves and stalks) |
| Parsley | Roughly chop |
| Fresh Dates | |
| Chicken Thigh (Boneless) | |
| Flour Standard | Season with salt and pepper |
| Cumin (Ground) | |
| Chilli Flakes | |
| Lemons | Cut into wedges for serving |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 10 mins | Put the onion, lemon juice and a pinch of salt in a bowl. Mix well. Reserve for 10 minutes until the onion softens. Then place in a mixing bowl with the cabbage and celery. |
|---|---|
| Step 2 7 mins | Mix the mayonnaise, tahini and yoghurt together and add to the cabbage mix. Add the herbs and dates and mix well. Taste and season with salt and pepper. Set aside |
| Step 3 6 mins | Lie the chicken thighs on a clean surface and slit the thickest part with a sharp knife but not all the way through the thigh. |
| Step 4 8 mins | Beat the chicken out gently with a meat hammer until the chicken is at a uniform thickness. Dust the chicken with your seasoned flour. |
| Step 5 4 mins | Mix the eggs, cumin and chilli flakes together. Season with salt and pepper. Heat 1cm of oil in a frying pan over moderate heat. |
| Step 6 15 mins | Dip the chicken in the egg mixture, let excess egg drain off and place in the pan. Better to fry the chicken in batches as to not overcrowd the frying pan and so that you can add more oil to the pan if necessary. Fry chicken for about 4 minutes on each side or until well browned. |
| Step 7 | Serve the chicken with the slaw on the side and lemon wedges for queezing |
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