Peri-Peri Chicken with Cabbage Slaw

Ingredients

• 1 (45 g) fresh red chili
• 2 garlic cloves, smashed
• 2 tbsp (30 ml) fresh lemon juice
• 1 tbsp (15 ml) red wine vinegar
• 2 tsp (5 g) smoked paprika
• a pinch of fine sea salt
• 4 oz (113 g) boneless chicken thigh
• 1 1/2 cups (105 g) red cabbage, shredded
• 2 cups (94 g) romaine, chopped
• 1/4 cup (61 g) plain Greek yogurt, 0%
• 1 1/2 tsp (7.5 ml) olive oil

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Method

1. Blend the chili, garlic, half the lemon juice, the vinegar, paprika and salt in a small food processor into the peri-peri. Made at home it takes two minutes and a fraction of the sodium of a bottle.
2. Marinate the chicken in half the sauce for 10 minutes. Cook in a grill pan over medium-high heat for 4 to 5 minutes a side, until browned in patches and 165°F (74°C) inside. Rest and slice.
3. Toss the cabbage and romaine with the rest of the sauce and lemon juice, the yogurt and the oil, and lay the chicken over.