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Pitas with sticky chicken & JOYA® slaw
The sweet-sour flavour of sticky chicken perfectly balances with the natural sweetness and juicy taste of JOYA® apples. With a hint of Chinese-5-spice these pitas will have everyone asking for more.
Ingredients:
- Sticky chicken
- 5 ml (1 tsp) olive oil
- 1 small clove of garlic
- 200 ml orange juice or Rooibos tea
- 125 ml (½ cup) tomato sauce
- 60 ml (¼ cup) finely grated fresh ginger
- 60 ml (¼ cup) soy sauce
- 30 ml (2 tbsp) apple cider vinegar
- 10 ml (2 tsp) ground cumin
- 10 ml (2 tsp) Chinese-5-spice powder
- 8 drumsticks or 4 thighs
- Slaw
- ½ small (about 500 ml) green cabbage, finely shredded
- 7 cm piece cucumber, cut into thin sticks
- 15-20 fresh mint leaves, cut in thin strips
- lemon juice to taste
- 12 mini pitas
- 2-3 JOYA® apples in the skin, halved and thinly sliced
Method:
- Mix all the sauce ingredients for the chicken together in a small pot. Bring to the boil over low heat and allow to simmer without a lid for 10 minutes or until it starts to thicken.
- Meanwhile, preheat oven to 180 °C. Place the chicken in a mixing bowl and pour the sauce over. Toss to coat evenly.
- Place chicken and any leftover sauce in an oven dish and cover with foil. Oven-roast for 10 minutes, remove foil and roast for another 15 minutes or until the chicken is just cooked, but still juicy.
- Allow chicken to cool down and remove skin, bones and any excess fat. Mix meat with remaining sauce in the oven dish.
- Toss cabbage, cucumber and mint together in a bowl and season with lemon juice.
- Heat pitas in a warm oven or toast lightly, cut open each pita to form a small pocket and fill with the slaw, chicken and apple slices.
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