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Korean chicken under a brick with radish-and-nectarine slaw

By Abigail Donnelly
6
Easy
20 minutes
1 hour

Ingredients

  • 1 Woolworths Korean butterflied chicken
  • For the radish-and-nectarine slaw:

  • 6 radishes, roughly chopped
  • 2 x 90 g sachets Woolworths red onion pickled topper
  • 3 red spring onions, sliced
  • 2 nectarines, roughly chopped
  • 2 coriander, roughly chopped
  • 1 red bird’s-eye chilli, finely chopped
  • 1 lime, juiced
  • 1 T extra virgin olive oil

Method

  1. Cook the chicken under a brick wrapped in foil on the braai for 1 hour, turning after 30 minutes.
  2. To make the slaw, mix all the ingredients then set aside for 15 minutes to allow the flavours to develop.
  3. Serve the chicken with the slaw.

Discover more Asian-inspired recipes here.