•3 tablespoons cider vinegar
•3 tablespoons molasses
•3 tablespoons olive oil
•3/4 teaspoon ground allspice
•3/4 teaspoon salt
•3/4 teaspoon freshly ground black pepper
•6 boneless, skinless chicken thighs
For Slaw:
•6 tablespoons cider vinegar
•2 teaspoons honey
•6 bacon slices
•1 teaspoon caraway seeds, crushed lightly
•1 pkg. (14 oz.) DOLE® Classic Coleslaw
•2 large DOLE Green Onions
•Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
•Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
•Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
•Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
•Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
•Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.
recipe source: Dole
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