Ingredients:

Slaw:

• 50 grams baby rocket
• 1 fennel bulb, shaved
• 1 cup finely sliced celery
• 1 green apple, Julianne’s
• 1/2 cup fresh mint leaves
• 1/2 cup flat parley leaves
• 3 spring onions, finely slices
• Juice of 1 lemon
• 1/3 cup grated  or shaved Parmesan cheese

Chicken:

1 kilogram chicken thigh fillets

1/3 cup cornflour

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried tarragon (if you don’t like the subtle liquorice flavour tarragon gives then use dried thyme)

2 teaspoon salt

1/2 teaspoon cracked black pepper

Method:

1. Place all slaw ingredients in a bowl and toss. Set aside
2. For the chicken, cut any excess fat off each thigh fillet and dry with a paper towel so the chicken is nice and dry.
3. In a shallow bowl mix cornflour, onion powder, garlic powder, dried tarragon, salt & pepper.
4. Press each side of the chicken pieces into the cornflour mix making sure they are completely coated.
5. In a fry pan add some neutral oil (enough to just cover the pans surface) and grill chicken on medium high heat for 5-6minutes on the first side then flip and a further 4-5minutes on the second side.
6. Serve together as a chicken and slaw salad BUT I really recommend you put them into a sandwich with focaccia bread. It will be one of the best sandwiches you ever eat.

Tips/Substitutions:

• • Can be eaten as chicken and salad BUT in a focaccia just completes it.
  • If you are not a fan of the subtle licorice flavour dried tarragon gives, I recommend dried thyme ot Italian herbs

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