BBQ chicken with carrot and cabbage salad

Name: BBQ chicken with carrot and cabbage salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 800 g); 2 Carrots; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Cider vinegar; 2 Onions; 2 Garlic cloves; 1 TABLESPOON Oil; 200 ml Barbecue sauce (bottle); 1 (approx. 1.5 kg) ready-to-cook chicken; 150 g Schmand; 6 TABLESPOONS Salad cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 800 g)
2 Carrots
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2 TABLESPOONS Cider vinegar
2 Onions
2 Garlic cloves
1 TABLESPOON Oil
200 ml Barbecue sauce (bottle)
1 (approx. 1.5 kg) ready-to-cook chicken
150 g Schmand
6 TABLESPOONS Salad cream

Directions

1
For the salad clean the cabbage, quarter it, wash it and cut it into strips. Peel, wash and grate carrots. Knead both with 1 teaspoon salt, pepper, 1 pinch of sugar and vinegar (see picture below).
2
For the BBq sauce, peel and finely dice the onions and garlic. Fry both in hot oil. Stir in the sauce and simmer for about 5 minutes. Season to taste with salt, pepper and sugar.
3
Cut the chicken into 8-10 pieces, wash and pat dry. Season with salt. Spread half of the sauce on an oiled frying pan. In a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
4
manufacturer) fry for about 1 hour. After 30 minutes of cooking time, coat with the rest of the sauce.
5
Mix sour cream and salad cream with the cabbage. Arrange everything. Add french fries.