Serves : 4
Active Time : 35 minutes
Total time : 1 hour 5 minutes
6 large fresno chiles, chopped
4 red Thai chiles, stemmed
5 garlic cloves
1/2 cup red wine vinegar
2 1/2 teaspoons kosher salt, plus more for seasoning
2/3 cup olive oil
1 pound boneless, skinless chicken thighs, cut into 2 or 3 pieces each
1 small white onion, thinly sliced
1 lemon, thinly sliced
1/4 small head green cabbage, very thinly sliced
1/4 English cucumber, halved length wise and sliced into half-moons
1/4 red onion, very thinly sliced
1/4 cup julienned carrots
1/4 cup fresh mint leaves, thinly sliced
Juice and zest of 1 lime
2 tablespoons extra-virgin olive oil
4 flatbreads or naan (optional)
1 In a food processor, blend chiles, garlic, vinegar, and 2 1/2 teaspoons salt; with processor runing, slowly add olive oil. Coat chicken with 2/3 cup piri-piri sauce , let marinate in the refrigerator for 30 minutes to one day. Refrigerate remaining sauce.
2 Preheat a grill or a grill pan over high heat. Toss white onion and lemon with a pinch of salt. Thread chicken, onion, and lemon onto skewers (if bamboo, soak first in water for atleast an hour). Grill, turning often and basting with 1/2 cup piri piri sauce, until fully cooked and charred in spots, about 12 minutes.
3 In a large bowl, combine cabbage, cucumber, red onion, carrot, and mint. In a small bowl, whisk 1 tablespoon lime zest and 2 tablespoons lime juice with extra-virgin olive oil. Toss cabbage mixture with dressing to coat; add salt to taste.
4 Serve skewer with slaw, remaining piri piri sauce, and flatbreads if desired.
Nutrition score per serving :
453 calories, 33 g fat (5.2 g saturated ), 17 g carbs, 25 g protein, 5 g fiber, 863 g sodium
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