Barbecue Chicken With Carrot-Zucchini Slaw

For a balanced and tasty family meal, try this barbecue chicken and carrot-zucchini slaw recipe.

Serves: 4

Time to prep: 10 minutes

Time to cook: 30 minutes

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) 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

• 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.
• 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.)
• 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.
• Meanwhile, in a small bowl, whisk the mayonnaise and vinegar to blend. Season.
• 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.
• Transfer the chicken and slaw to plates. Serve with remaining barbecue sauce.

(Source).

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