HOLIDAY TREAT: Greek Yoghurt Coleslaw & Chicken Sandwich

By F.C.

Here comes an easy dinner or lunch sandwich recipe to try out this Yuletide. Using left over baked chicken for this recipe is just great.

You’ll need

2 tbsp tomato paste
1 tsp cumin
1 tsp black pepper
1 tbsp paprika powder
3 dl warm water
2 chicken buljon
3 dl warm water
1/2 tsp chilli pepper
1 tbsp honey (melted)
2tsp honey (melted)
1 tsp garlic powder
Thumb size ginger (peeled & cut into big chunks)
1 large onion (diced)
700 g chicken (skinless & boneless)
1/2 tsp cumin
2-3 tbsp apple cider vinegar
11/2 dl greek yoghurt
2 cups red cabbage (shredded) / normal cabbage.
1 tsp oregano

How to prepare

Preheat oven 200°C. Pour warm water in a bowl. Melt buljon and 1 tsp honey in the water. Mix in tomato paste, chilli pepper, salt, paprika, cumin and garlic powder and set aside.
Mix cabbage and apple cider vinegar and salt together. Cover and set that aside.
Arrange chicken in baking dish. Sprinkle diced onion and ginger over it. Pour in the tomato mixture and bake in oven for 45 – 60 minutes.

COLESLAW – In a large bowl, mix honey, yoghurt, black pepper, oregano and salt. Stir in cabbage and mix everything together evenly. Adjust salt to taste.

Remove chicken from oven and shred them. Serve warm with coleslaw and bread.