INGREDIENTS
1 1/4
lbs Chicken thighs, skinless boneless
2 15 ounce cans
Chickpeas
1 cup
Cilantro, fresh
5 cloves
Garlic
1/2
Lime, Juice of
1
Caribbean hot pepper sauce
4 cups
Coleslaw mix
2
Kosher salt and freshly ground pepper
1 1/2 tbsp
Madras curry powder
1 tbsp
Apple cider vinegar
5 tbsp
Olive oil, extra-virgin
2
pieces Naan bread, wedges