Chicken breast with red cabbage
Chicken breast with red cabbage salad and sweet potato puree
Ingredients · Servings 4 people
- 400 g Rotkohl
- 1 scant handful of sea salt
- 80 ml Orangenessig
- 2 tbsp clear honey
- 90 ml cold-pressed rapeseed oil
- 1 splash of lime juice
- 80g roasted sunflower seeds
- 600g sweet potatoes
- Salt
- 50 g Butter
- 150 ml milk
- freshly ground black pepper
- Juice and grated zest of one organic lime
- 1/2 bunch of coarsely chopped coriander
- 4 tbsp clear honey
- 1 tbsp soy sauce
- 1 pinch each of crushed coriander seeds and cardamom pods
- 1 pinch of five-spice powder (or alternatively, 1 pinch of cinnamon, cumin, and caraway)
- 4 corn-fed chicken breasts, 220 g each (with skin, boneless)
- Salt
- freshly ground black pepper
- 2 tbsp olive oil
Method · 1 h
- Clean the red cabbage, cut it into very thin strips, and mix vigorously with a scant handful of sea salt, ideally wearing rubber gloves (it will stain!). Let it sit for about 20 minutes.
- Then season well with orange vinegar, honey, rapeseed oil, and lime juice. Mix in sunflower seeds and let it sit for another 10 minutes. Season again before serving.
- Peel the sweet potatoes and cut them into pieces. Cook them in salted water for about 15 minutes until soft, then drain and steam dry in the pot over medium heat.
- Press the potatoes through a ricer and stir in the butter and milk to make a smooth purée. Season well with salt, pepper, lime juice, and zest. Sprinkle with coriander before serving.
- Bring the honey and soy sauce to a vigorous boil, then remove from the heat. Once the mixture has cooled to room temperature, stir in the remaining spices.
- Preheat oven to 160 degrees Celsius. Season the chicken breasts all over with salt and pepper. Fry in a pan with a little olive oil for about 3 minutes on each side.
- Brush the skin side with the honey-spice glaze and finish cooking the chicken breasts in the oven for about 8 minutes.
- Halve the chicken breasts lengthwise and arrange them on 4 preheated plates. Add the sweet potato puree and the red cabbage salad.
Red cabbage salad
400 g
sea salt
80 ml
2 THE
90 ml
lime juice
80 g
sweet potato puree
600 g
50 g
Butter
150 ml
Milk
1/2 Bund
4 THE
soy sauce
is 1 Msp.
1 Msp.
Chicken
Red cabbage salad
sweet potato puree
Honey-spice varnish
