Herb Crusted Chicken With Braised Red Cabbage Recipe

German cuisine · 319 calories

About this recipe

Herb-Crusted Chicken with Braised Red Cabbage is a delightful German-inspired dinner that’s as flavorful as it is nutritious. Featuring tender chicken breasts coated in a fragrant herb crust, this dish is baked to golden perfection. The tangy braised red cabbage is the perfect complement, adding a vibrant color and depth of flavor to your plate. Caraway seeds and apple cider vinegar infuse the cabbage with traditional German flair, while the subtle sweetness from brown sugar balances the dish beautifully. Packed with 32g of protein and 8g of fiber per serving, this meal is excellent for general wellness. Whether for a cozy family dinner or impressing guests, this recipe delivers an authentic taste of Germany in under an hour.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Schwartz Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 100 G Jumbo Garlic 100g
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • - Edmal Red Cabbage
  • - Apple Cider Vinegar
  • 300G Brown Sugar With Ginger, 300G
  • - Caraway Seeds Bwfo
  • - Sussex Wholefoods Organic Deodorised Cocoa Butter
  • 1 Onion Large 1 Each

Instructions

  1. 1. Preheat your oven to 200°C (400°F) and lightly grease a baking dish with olive oil.
  2. 2. Finely chop parsley, thyme, and garlic, then mix them together to create a herb blend.
  3. 3. Rub the chicken breasts with olive oil, then coat them evenly with the herb mixture, salt, and pepper.
  4. 4. Place the chicken in the prepared baking dish and bake for 20-25 minutes until fully cooked and golden brown.
  5. 5. While the chicken cooks, shred the red cabbage finely and set it aside.
  6. 6. Heat butter in a large pan over medium heat, then sauté the chopped onion until translucent.
  7. 7. Add the shredded cabbage to the pan and stir, allowing it to soften for 5-7 minutes.
  8. 8. Pour in apple cider vinegar and sprinkle with brown sugar, stirring to coat the cabbage evenly.
  9. 9. Add the caraway seeds and a pinch of salt, then reduce the heat to low and simmer for 10 minutes.
  10. 10. Check the chicken for doneness by ensuring juices run clear when pierced with a knife.
  11. 11. Plate the herb-crusted chicken alongside the braised red cabbage, ensuring an even portion for each plate.
  12. 12. Garnish with a sprig of thyme or parsley for presentation and serve warm.