B00CU1W244_EBOK

nt chicken with
d radish salad
15 mins, plus marinating time COOK 5 hours
cues from the flavours of the Caribbean, this
chicken dish is succulent and juicy. Refrigerate
before cooking so the marinade has time to
the chicken.
rocessor, combine the onion, garlic, chilli and tomato
process until finely chopped. Add the vinegar and
til smooth. Mix in the herbs and spices, season with
er and combine well. Place the chicken pieces in
allow dish and cover with the marinade. Cover and
overnight.
e celery over the base of the slow-cooker and place
n and any remaining marinade on top. Season with
n the stock, then cover and cook on low for 4–5 hours
icken is tender.
, for the salad, blanch the sugar snaps in a saucepan
ater for 2 minutes until bright green and tender.
esh in cold water, then drain again. Place in a large
he lettuce, radish and cherry tomatoes, pour over
g and toss to combine.
poon the celery onto plates and top with chicken
sauce. Serve with the pickled radish salad.