Char-grilled chicken with warm cabbage and celeriac salad

AT A GLANCE

  • Serves 4 people

  • 4 chicken breasts, skin on, winglet attached (about 200gm each)
  • 90 ml olive oil
  • 2 tbsp thyme leaves
  • 1 garlic clove, crushed
  • 1 lemon, finely grated rind and juice only
  • To serve: steamed chat potatoes
  •  
  • Warm cabbage and celeriac salad
  • 50 ml olive oil
  • 2 tsp yellow mustard seeds
  • ½ Spanish onion, thinly sliced
  • 350 gm Savoy cabbage, thickly sliced
  • 1 celeriac, cut into matchsticks
  • 30 ml aged red wine vinegar
  • 1 lemon, finely grated rind and juice only
  • 2/3 cup flat-leaf parsley leaves, coarsely torn
01   Combine chicken, olive oil, thyme, garlic, lemon rind and juice in a non-reactive bowl, season to taste, turn to coat, and set aside.
02   Meanwhile, for warm cabbage and celeriac salad, heat olive oil in a frying pan over medium-high heat, add mustard seeds, stir until fragrant (1-2 minutes). Add onion, stir occasionally until tender (3-4 minutes). Add cabbage, stir occasionally until beginning to wilt (2-3 minutes). Add celeriac and vinegar, season to taste, toss until just warmed through (2-3 minutes). Remove from heat, add lemon rind, juice and parsley.
03   Heat a char-grill over medium-high heat until hot (1-2 minutes). Drain chicken from marinade and char-grill, turning occasionally, until golden and cooked through (8-10 minutes). Serve immediately with cabbage and celeriac salad and steamed chat potatoes.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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