B00CU1W244_EBOK

agrant chicken with
ckled radish salad
15 mins, plus marinating time COOK 5 hours
ing its cues from the flavours of the Caribbean, this
matic chicken dish is succulent and juicy. Refrigerate
rnight before cooking so the marinade has time to
etrate the chicken.
food processor, combine the onion, garlic, chilli and tomato
te and process until finely chopped. Add the vinegar and
cess until smooth. Mix in the herbs and spices, season with
ck pepper and combine well. Place the chicken pieces in
rge, shallow dish and cover with the marinade. Cover and
igerate overnight.
ange the celery over the base of the slow-cooker and place
chicken and any remaining marinade on top. Season with
, pour in the stock, then cover and cook on low for 4–5 hours
il the chicken is tender.
nwhile, for the salad, blanch the sugar snaps in a saucepan
oiling water for 2 minutes until bright green and tender.
in, refresh in cold water, then drain again. Place in a large
l with the lettuce, radish and cherry tomatoes, pour over
dressing and toss to combine.
erve, spoon the celery onto plates and top with chicken
es and sauce. Serve with the pickled radish salad.