Put the onion, lemon juice and a pinch of salt in a bowl and mix well. Reserve for 10 minutes until the onion softens and then place in a mixing bowl along with the cabbage and celery.
Add the liquid mix, herbs and dates to the cabbage mix and stir well to combine. Taste and season.
Lie the chicken thighs on a clean surface and slit the thickest part with a sharp knife to flatten, taking care not to pierce all the way through the flesh.
Beat the chicken out gently with a meat hammer until the chicken is a uniform thickness. Dust the chicken in with the seasoned flour.
In a shallow bowl mix the eggs, cumin and chilli together and season.
Heat 1cm of oil in a frying pan over moderate heat. Dip the chicken in the egg mixture, let the excess egg drain off and place in the pan. Fry in batches, for about 4 minutes on each side. Add more oil if necessary.
Serve the chicken with the slaw on the side and lemon wedges for drizzling on the side.
for the slaw:
1 Red Onion use half, thinly sliced
1 Lemon juice of half, other half reserved for serving
1 Celery washed and thinly sliced on the diagonal
0.5 Savoy Cabbage thinly sliced
1 Liquid Mix contains tahini, mayonnaise and yoghurt
3 Dates sliced
1 Herb Mix contains mint, coriander and parsley. Roughly chopped
for the picatta:
450 g Boneless Chicken Thighs
20 g Flour seasoned with salt and pepper
1 Spice Mix contains chilli flakes and ground cumin
Cooking oil at least 60ml