Herb-Crusted Chicken With Braised Red Cabbage Recipe

About this recipe

A classic German-inspired dish featuring succulent herb-crusted chicken paired with tangy and tender braised red cabbage for a wholesome, comforting lunch.

Ingredients

• - Schwartz Flat Leaf Parsley
• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• - Ducros Dried Thyme
• 1 L Olive Oil – Organic
• - Edmal Red Cabbage
• 300G Brown Sugar With Ginger, 300G
• - Oxo Chicken Stock Cubes
• - Greenfields Black Peppercorns
• 950G Shazans Chicken Breast
• 50G Pepper Black Ground BWFO
• 50G Black Garlic Cloves, 50G
• - Apple Cider Vinegar
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C and prepare a baking tray lined with parchment paper.
2. 2. Finely chop parsley, thyme, and garlic to create an aromatic herb mixture.
3. 3. Rub the chicken breasts with olive oil, then coat evenly with the herb mixture, salt, and black pepper.
4. 4. Place the chicken breasts on the baking tray and bake for 20-25 minutes until golden brown and cooked through.
5. 5. Meanwhile, thinly slice the red cabbage and set it aside.
6. 6. Heat olive oil in a large pan over medium heat and sauté the cabbage for 3-4 minutes until softened.
7. 7. Add apple cider vinegar, brown sugar, and chicken stock to the pan, stirring well to combine.
8. 8. Cover the pan and simmer the cabbage for 15 minutes, stirring occasionally, until tender and flavorful.
9. 9. Adjust seasoning in the cabbage with additional salt and black pepper as needed.
10. 10. Plate the herb-crusted chicken alongside the braised red cabbage for serving.