Memphis chicken with coleslaw and a potato stack

Ingredients

  • 6 chicken breast fillets
  • 1 tsp smoked paprika
  • 1 tsp demerara sugar
  • 1 tsp dried mixed herbs
  • 2 cloves garlic, crushed
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • black pepper
  • 4 onions, chopped
For the coleslaw:

  • 1/2 white cabbage, grated
  • 1 carrot, grated
  • 1 apple
  • 100 g raisins, soaked in warm water for 10 minutes then drained
  • 4-6 tbsp mayonnaise
  • black pepper
For the potato stack:

  • 1 kilo of new potatoes, par-boiled and finely sliced
  • 6 tbsp crme frache
  • 200 g mozzarella, drained and diced
  • black pepper
For the barbecue sauce:

  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 50 g demerara sugar
  • 3 tbsp cider vinegar
  • 1 tsp smoked paprika
  • 1 tbsp tomato ketchup

Description

Enjoy Mike Leaman's Tasty American-style Chicken Dish, Served With A Cheesy Potato Stack And Crunchy Coleslaw

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