Ingredients
Marinated Chicken
- 55 gram tamari sauce
- 70 gram honey
- 30 gram white wine vinegar
- 2 clove garlic, peeled
- 3 cm cube of giner, peeled/halved
- 45 gram olive oil light
- 2 spring onion, cut into chunks
- 1 tsp black peppercorns
- 600 gram lean skinless chicken breast, (2 pieces)
White Cabbage Salad (Modified from the 'My Way of Cooking' Cookbook
- 250 gram cabbage, cut into large chunks
- 60 gram carrot, cut into large chunks
- 25 gram red onion, quartered
- 50 gram red capsicum, cut into large chunks
- 50 gram apple, cored and quartered
- 2 sprig parsley, leaves only
- 1 tsp sea or rock salt
- 2 pinch pepper
- 20 gram extra light olive oil
- 2 tbsp lemon juice
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic, ginger, spring onion and peppercorns into the TMX bowl and blitz for 4 seconds on speed 7. Scrape sides with spatula.
Add remaining ingredients and mix for 20 seconds on speed 3.
Pour into a shallow dish and place chicken breasts in. (use spatula to scrape honey off of the bottom). Flip chicken a few times and use a spoon to scoop some of the chunky bits onto the top of the chicken. Cover and refrigerate for at least 1 hour to marinate.
Place all ingredients into the TMX bowl and chop for 6 seconds on speed 4 using the spatula to help combine. (This can be done to desired consistency- I like mine quite chunky. The key here is to not cut the veggies too small. LARGE CHUNKS!)
Refrigerate until needed.
Take chicken out of the marinade and wrap tightly in cling film or place into a sandwich bag with all excess air squeezed out. (DISCARD EXCESS MARINADE- please do not try and keep this, it is dangerous as it has had raw chicken sitting in it. It’s not worth it guys. Would’ve cost you next to nothing to make that marinade)
Fill the TMX bowl with 1000g water.
Place the wrapped chicken into the varoma and place on top of the TMX bowl.
Cook for 30 min at Varoma Temp on Speed 2
Take Varoma basket off of the TMX bowl and let is rest, lid on, with chicken in for a further 5 minutes.
Finally I like to seal my chicken briefly on each side in a pan with a tiny bit of spray oil just to crisp it off.Take chicken out of glad wrap and put into a hot frying pan briefly on each side (not too long- it doesn't need to cook any longer)
SERVE!
Marinading The Chicken
White Cabbage Salad
Cooking Of Chicken
Tip
Weight Watchers Pro Points: 6
***Please note- chicken is for a serves 2 but the salad will make more than plenty to store in the fridge for leftovers.***
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Loved this salad and the chicken was really nice too. I cut my chicken into strips (im not a fan of whole chicken breast) and it turned out fine
Jess
A really nice salad. Thanks for posting.
Made the chicken last night. Was yum!!! Thanks.
New to TM and this was one of the first recipes I've tried. Was not disappointed - it was great! Might try without the salt next time as there were a couple of bits of rock salt that escaped the thrashing in the TM. Also wondered about the glad wrap. Think it must have kept the flavours in as the chicken was tender and veryvtasty. Thanks for the recipe.
just seen this one, looks good and I'll give it a go. Only had my thermomix a week. One question though, why do I need to wrap the chicken in glad wrap?
Haven't made the chicken yet but love the salad - am making it with just 1/2 tsp salt.
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