2 tbsp balsamic vinegar
4 tbsp honey
1 garlic clove, crushed
3 tbsp olive oil
1 tsp Dijon mustard
1 head of cabbage, shredded
2 carrots, grated
1 green pepper, deseeded and sliced
400 g chicken fillets, sliced into strips
2 tbsp ghee or coconut oil
1 onion, finely chopped
4 garlic cloves, crushed
180 ml chicken stock or water
1 g tin of chopped tomatoes
3 tbsp tomato pureé
3 tbsp honey
1 tsp black pepper
1 tsp dried chilli flakes
Seasme or sunflower seeds (optional)
1-2 Little Gem lettuces, leaves separated
1 In a small saucepan, combine the apple cider vinegar, balsamic vinegar, honey, garlic, oil and mustard. Place over a medium-high heat and bring the mixture to a boil, then reduce the heat to low and simmer for 4-5 minutes. Allow to cool for a few minutes.
2 Combine the cabbage, carrot and pepper in a bowl. Pour over the dressing and toss to coat. Place the slaw in the fridge for at least one hour for the flavours to combine.
3 Bring a large pot of salted water to a simmer and poach the chicken for 45-50 minutes until cooked throughout. Drain the chicken, place on a chopping board and shred the meat with two forks.
4 In a large saucepan, melt the ghee over a medium heat. Add the onion and cook for 4-5 minutes until soft.
5 Add the garlic, apple cider vinegar, stock or water, tinned tomatoes, tomato purée, honey, black pepper and chilli flakes. Stir well and bring to a boil, then reduce to a simmer over a low heat.
6 Simmer the sauce until the volume has reduced by about a quarter. Taste and season if necessary.
7 In a large bowl, mix the shredded chicken with the sauce. Sprinkle the slaw with sesame or sunflower seeds, if desired, and serve with the chicken and lettuce cups.