Ramadan Recipe: Chicken Thighs with Masala Kimchi Slaw

Ramadan brings a great opportunity for families to get together; be it iftar, sehri, or taraweeh prayers. 

The fermented food trend is certainly gaining more interest among punters around the world, and foods such as kimchi, miso and yoghurt are certainly becoming more trendy and fashionable due to their health benefits, which more and more people are now more aware of. According to research carried out by The National Restaurant Association, fermenting was rated a hot trend by 57 per cent the chefs interviewed. One major reason for the popularity of fermented foods is the willingness of consumers to try new foods.

One such innovated fermented food dish is chicken thighs with masala kimchi slaw.

Whether its lunch or dinnertime, chicken thigh with masala kimchi slaw recipe is great at any time of the day. The strong garlic and chilli flavoured skin on thighs go beautifully with the Indo-Korean spiced fresh slaw and this recipe is always a winner with friends and family.

Chef Dipna Anand, who is known to have changed the London’s food scene also co-owns the London based famous restaurant Brilliant, shares the recipe.

Serves: 4-5

Ingredients for chicken thighs

Olive oil: 4 tbsp
Distilled vinegar: 4 tbsp
Garlic cloves: 4 roughly chopped
Melted butter: 3 tsp
Bird’s eye red chillies: 2, made into a paste
Red pepper :1 roughly chopped
Tomato purée: 1 tsp
Dried coriander: 1 tsp
Chicken thighs: 10 with  skin on

Red chilli powder: 1 tsp
Garam masala:1 tsp
Garlic salt: 1 ½ tsp

Ingredients for desi slaw

Mayonnaise: 250g
Salt: ½ tsp
Medium white cabbage, finely shredded: ½
Carrots: 2- peeled and grated
Korean Kimchi: 30g
Fresh coriander, chopped: 3 tbsp
Spring onions: 3 tbsp finely sliced

Coarse black pepper: ½ tsp
Red chilli powder: ¼ tsp
Cumin powder: 1 tsp
Garlic powder: ¼ tsp

Garnish suggestion

Salad leaves or herbs
½ tsp chives, finely chopped, for desi slaw

Method (Chicken Thighs)

Pre-heat the oven to 180°C. Heat the olive oil and vinegar in a sauté pan or wok. Add all the ingredients, except the chicken thighs and pan fry on a low to medium heat for 10-12 minutes. Allow the mixture to cool slightly and then use a blender to blend to a fine sauce. Rub the sauce on to the chicken thighs and leave to marinate for 30 minutes (or overnight for an even better flavour) in the refrigerator. When the chicken has marinated well, evenly place the coated chicken thighs onto an oven tray and roast for 25 minutes on 180°C. Garnish as desired and serve.

Method( Desi Slaw)

Whisk together the mayonnaise, salt, coarse black pepper, red chilli powder, cumin powder, and garlic powder. Add the shredded cabbage, grated carrots, Korean Kimchi, coriander and spring onions to the spiced mayonnaise and mix well. Garnish as desired and serve. Enjoy with the delicious chicken thighs.