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Char-grilled chicken with warm cabbage and celeriac salad

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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