Roast Chicken with Jewel Coleslaw

Ha. Ha. ‘Jewel’…because I used ‘rainbow’ already earlier this week. Anyway…

Please excuse the shoddy photography (even more so than usual) – I was so hungry that I quickly snapped a few pictures of the bits of this meal, intending to take a nice picture of all of the components on my plate together. Buuut…that never happened. Because I pretty much swallowed it all in one bite, completely forgetting all about the camera sitting next to me.

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The roast chicken was pretty standard (simple marinade of honey, balsamic vinegar, salt and pepper), with a gravy made from the onions and chicken juices. There are probably hundreds of wonderful ways to roast a chicken, so there’s not much else to say on this one. Except, perhaps, don’t take lessons on carving roasted meat from me, unless you were aiming for ‘shredded’.

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We had this delicious, juicy chicken with spinach and the ‘jewel’ coleslaw. This was a mix of shredded red cabbage and carrot, with pomegranate arils, raisins and chopped green apples. I put a touch of my homemade mayonnaise on it as well – 2 eggs, 1/2 cup of extra virgin olive oil, juice of half a lemon and a dash of salt. I probably put a bit too much lemon juice in (in an attempt to make sure the eggs were properly treated), and it turned out a bit runny rather than gloopy. But that ended up being okay as a dressing, rather than a dip. Next time I make this, I’ll probably make it thicker, and with a bit of garlic – that’d make a yummy dip!

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I also introduced my parents to my trusty kale chips. 😀

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