Tex Mex Chicken with Veggies & Spicy Slaw | The Cook's Cook

Ingredients

• .9-1.2 Kg (2-2.5 lbs) boneless skinless chicken thighs
• 142 ml (2/3 cup) fresh orange juice
• 71 ml (1/3 cup) olive oil
• 4 garlic cloves, very thinly sliced
• 30 ml (2 tablespoons) Dijon mustard
• 30 ml (2 tablespoons)l Tajin seasoning
• 10 ml (2 teaspoons) dried Mexican oregano
• 5 ml (1 teaspoon) ground cumin
• 28.4 grams (1 ounce/2 tablespoons) melted butter
• 30 ml (2 tablespoons) honey
• 30 ml (2 tablespoons) jalapeno syrup*
• 15 ml (1 tablespoon) Tajin seasoning
• Grapeseed, oil, peanut oil, or other vegetable oil suitable for high heat
• 283-340 grams (10-12 ounces) mushrooms, sliced
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 jalapeno, finely diced (optional)
• 2 bell peppers (red, yellow, or orange), sliced into strips
• 5 ml (1 teaspoon) dried Mexican oregano
• 2.5 ml (1/2 teaspoon) chili powder
• Salt and finely ground black pepper, to taste
• 15 ml (1 tablespoon) jalapeno syrup*
• Juice from 1 lime
• 30 ml (2 tablespoons) blood orange infused olive oil, or other citrus or unflavored olive oil
• 1 apple
• 397-454 grams (14-16 ounces/3 cups) thinly shredded green cabbage
• 5-8 radishes, julienned
• One-third to one-half of an English cucumber, cored and diced
• 1-2 jalapenos, seeded and diced or sliced very thinly
• 30-60 ml (2-4 tablespoons) roughly chopped cilantro leaves