Middle Eastern inspired roasted deboned chicken thigh on rainbow slaw

Preparation Time: 25 minutes Cooking Time: 35-40 minutes


    Chicken Thighs


    Nestlé Chili Garlic Salad Dressing

    80 g

    Low Fat Yoghurt, plain

    500 ml

    Lemon juice, fresh

    10 ml


    15 ml

    Oil, Olive

    40 ml

    Chicken, thighs, skin-on-deboned

    1200 g (10)

    Salt, flaked

    10 ml




    Radish and spring onion salad


    Nestlé Chili Garlic Salad Dressing

    20 ml

    Radishes, julienne

    6 es

    Spring onions, sliced

    4 ea

    Red onion, diced

    ½ ea

    Rainbow slaw


    Nestlé Chili Garlic Salad Dressing

    100 ml

    Sour Cream

    50 ml

    Low Oil mayonnaise

    50 ml

    Lemon juice

    7,5 ml

    Salt, fine

    2 ml

    Pepper, black, fine

    1 ml

    Cabbage, red, sliced thinly

    250 g

    Carrots, peeled, grated

    150 g

    Spinach, finely sliced

    130 g

    Coriander, fresh

    5 g


    1. For the chicken thighs: In a large mixing bowl combine the Nestlé Chili Garlic Salad Dressing, yoghurt, lemon juice, honey, olive oil and z’aatar.
    2. Place the chicken things in the marinade and coat evenly. Allow to marinade for 4-6 hours.
    3. To cook, pre-heat the oven to 200°C and line a large baking sheet with baking paper.
    4. Place the chicken thighs in a single layer and pour over the remaining marinade.
    5. Sprinkle with salt and bake for 30-35 minutes until crisp and sticky.
    6. For the rainbow slaw: Combine the Nestlé Chili Garlic Salad Dressing, sour cream, mayonnaise, lemon juice, salt and pepper.
    7. Add in the cabbage, carrot, spinach and coriander and mix well.
    8. For the salad: mix all ingredients together and place on top of the dish as a salad garnish.