Char-grilled chicken with warm cabbage and celeriac salad
Australian Gourmet Traveller recipe for fast char-grilled chicken with warm cabbage and celeriac salad.
- Serves 4
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Ingredients
- 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
Method
Main
- 1Combine chicken, olive oil, thyme, garlic, lemon rind and juice in a non-reactive bowl, season to taste, turn to coat, and set aside.
- 2Meanwhile, 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.
- 3Heat 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.