This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”

A mouthwatering mango, chilli flaked, slow cooked chicken on a street slaw with pickled coriander, figs, pomme granite syrup with a harbenero spice blend and a lemon olive oil dressing. Serves 2




The chicken and marinade:

2 chicken fillets (cut into strips)
1 teaspoon of turmeric
1 teaspoon of dried ginger
1 teaspoon of garlic powder
1/2 cup of mango juice
1/2 teaspoon of dried coriander
1 teaspoon of dried chilli flakes
Marinade the chicken in a large bowl and leave to refrigerate for a few hours prior to cooking.
For the salad:
1/2 white cabbage shredded
1/2 red cabbage shredded
2 carrots (peeled and grated)
4 figs (cut into quarters)
4 cherry tomatoes (cut in half)
1/2 bunch of picked coriander
2 tablespoons of lemon olive oil (available in all good stores)
2 tablespoons of pomme granite syrup (available in all good stores)
1 teaspoon of dried habanero pepper
First of all prepare the salad by mixing both cabbages along with the carrot, lemon olive oil and salt and pepper.
Then put a large pan on to a medium heat, drizzle a little rapeseed oil and add the chicken.
Cook for 4-5 minutes each side and allow to rest.
Arrange the salad on a large bowl or plate, place the figs and tomatoes around the plate.
Place the chicken on top, add the chilli flakes and sprinkle the habanero spice around the plate.
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