Name: Paprika chicken and coleslaw rolls
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 garlic cloves, coarsely chopped; 3 tsp sweet paprika; 1½ lemons, finely grated rind and juice only; 40 ml olive oil; 8 skinless chicken thigh fillets (about 120gm each); 4 large fluffy white rolls, split and buttered; 1 baby cos, leaves separated; Coleslaw; 1 small Spanish onion, thinly sliced; 1 garlic clove, finely chopped; 1 lemon, juice and finely grated rind only; 120 gm each red and white cabbage; 1 large carrot; 50 gm sour cream; 50 ml olive oil; 20 ml white wine vinegar; 1 green onion, thinly sliced

Ingredients

3 garlic cloves, coarsely chopped

3 tsp sweet paprika

1½ lemons, finely grated rind and juice only

40 ml olive oil

8 skinless chicken thigh fillets (about 120gm each)

4 large fluffy white rolls, split and buttered

1 baby cos, leaves separated

Coleslaw

1 small Spanish onion, thinly sliced

1 garlic clove, finely chopped

1 lemon, juice and finely grated rind only

120 gm each red and white cabbage

1 large carrot

50 gm sour cream

50 ml olive oil

20 ml white wine vinegar

1 green onion, thinly sliced

Method

Main

1.Combine garlic, paprika, lemon rind and juice and half the olive oil in a small bowl and season to taste. Slash skin-side of chicken thighs with a small knife several times. Rub paprika mixture into chicken and set aside.

2.Meanwhile, for coleslaw, combine onion, garlic, lemon rind and juice in a bowl and set aside. Thinly slice cabbage and shred carrot on a mandolin and set aside. Add sour cream, olive oil and vinegar to onion mixture, mixing well to combine. Add cabbage, carrot and green onion, season to taste and toss to coat.

3.Heat remaining olive oil in a large frying pan over medium-high heat. Add chicken thighs and cook, turning occasionally, until browned and cooked through (7-8 minutes).

4.To serve, stuff rolls with chicken thighs, coleslaw and lettuce and serve immediately.

Styling by Lisa Featherby

Styling by Emma Knowles