Why sear the chicken thighs before roasting?

Searing browns the skin and builds flavour before the chicken goes into the oven. It also helps the skin stay crisper while it roasts in the stock.

What gives the red cabbage its sweet and sour taste?

Apple cider vinegar and dark brown sugar, simmered together with the cabbage and carrot. The slow, covered cook softens the cabbage and deepens the flavour.

Can I make the braised cabbage the day before?

Yes, braised red cabbage keeps well in the fridge for up to 3 days and often tastes better reheated. Warm it gently in a covered pan.

Slow Roasted Bavarian Herb Chicken With Braised Red Cabbage Recipe

Name: Slow Roasted Bavarian Herb Chicken with Braised Red Cabbage
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Cuisine: German
Ingredients: 4X150G Boneless Chicken Thighs 4X150G (Skin On); - Edmal Red Cabbage; 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother; NaN Tate & Lyle Dark Soft Brown Sugar; 75G Greenfields Berbere Spice Blend, 75G; 60G Terre Exotique Speculoos Spice Blend, 60G; - Maldon Flakes Sea Salt; 100G Rajah Black Pepper Ground 100G; 100 g Yorkshire English Carrots 100G; - Biona Capers in Olive Oil; 100 G Jumbo Garlic 100g; 250 Ml Trs Lemon Juice 250Ml; - Schwartz Bay Leaves; - Oxo Chicken Stock Cubes; 50G Natoora Fresh Italian Flat Leaf Parsley; 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml

German cuisine · 333 calories

About this recipe

Transport yourself to the heart of Germany with this slow-roasted Bavarian herb chicken paired with braised red cabbage. This dish is a celebration of bold flavors and comforting textures, combining tender, spiced chicken thighs with the tangy sweetness of red cabbage and carrots. The roasting process locks in the chicken's juices, while the braising technique for the vegetables creates a rich, melt-in-your-mouth experience. Packed with 35g of protein and 7g of fiber, this meal is both nutritious and satisfying. Perfect for dinner, it strikes the right balance between wholesome and indulgent, making it a great choice for a hearty family meal or a cozy evening at home.

Ingredients

4X150G Boneless Chicken Thighs 4X150G (Skin On)
- Edmal Red Cabbage
1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother
NaN Tate & Lyle Dark Soft Brown Sugar
75G Greenfields Berbere Spice Blend, 75G
60G Terre Exotique Speculoos Spice Blend, 60G
- Maldon Flakes Sea Salt
100G Rajah Black Pepper Ground 100G
100 g Yorkshire English Carrots 100G
- Biona Capers In Olive Oil
100 G Jumbo Garlic 100g
250 Ml Trs Lemon Juice 250Ml
- Schwartz Bay Leaves
- Oxo Chicken Stock Cubes
50G Natoora Fresh Italian Flat Leaf Parsley
250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml

Instructions

1. Preheat your oven to 190°C (375°F) and grease a baking dish with olive oil.
2. Season chicken thighs with Greenfields Berbere Spice Blend, Speculoos Spice Blend, Maldon Flakes Sea Salt, and Rajah Black Pepper Ground.
3. Heat a skillet over medium heat and sear the chicken thighs on both sides until golden brown, about 3 minutes per side.
4. Transfer the chicken thighs to the baking dish and drizzle with lemon juice and chicken stock.
5. Add bay leaves to the baking dish and roast in the oven for 25 minutes or until fully cooked.
6. While the chicken is roasting, thinly slice the red cabbage and shred the carrots.
7. Heat olive oil in a large pan and sauté garlic until fragrant, about 1 minute.
8. Add the red cabbage and carrots to the pan and stir to combine with garlic.
9. Pour apple cider vinegar and sprinkle brown sugar over the cabbage mixture, then stir well.
10. Cover the pan and simmer the cabbage mixture over low heat for 15 minutes, stirring occasionally.
11. Remove the chicken from the oven and let it rest for 5 minutes before serving.
12. Plate the roasted chicken thighs and braised cabbage alongside each other.
13. Garnish with freshly chopped parsley for added flavor and aroma.
14. Serve warm and enjoy your hearty German-inspired dinner.

How to make Slow Roasted Bavarian Herb Chicken With Braised Red Cabbage

Season and sear the chicken. Preheat the oven to 190°C (375°F) and grease a baking dish with olive oil. Season the chicken thighs with berbere and speculoos spice blends, sea salt flakes and ground black pepper, then sear for about 3 minutes per side until golden.
Roast the chicken. Transfer the chicken to the baking dish, drizzle with lemon juice and chicken stock, add the bay leaves and roast for 25 minutes or until fully cooked.
Prepare the cabbage. While the chicken roasts, thinly slice the red cabbage and shred the carrots. Heat olive oil in a large pan, sauté the garlic for about 1 minute, then add the cabbage and carrots.
Braise the cabbage. Pour over the apple cider vinegar, sprinkle in the brown sugar and stir well, then cover and simmer over low heat for 15 minutes, stirring occasionally.
Rest and serve. Rest the chicken for 5 minutes, then plate it alongside the braised cabbage, garnish with freshly chopped parsley and serve warm.

Frequently asked questions

How long does Slow Roasted Bavarian Herb Chicken with Braised Red Cabbage take?: About 60 minutes in total, with 10 minutes of prep and 50 minutes of cooking. The chicken roasts while the cabbage braises on the hob.
Is Slow Roasted Bavarian Herb Chicken with Braised Red Cabbage vegetarian?: No, it contains skin-on chicken thighs seasoned with warm spices, seared, then roasted with stock and lemon, served with braised red cabbage and carrots.
Why sear the chicken thighs before roasting?: Searing browns the skin and builds flavour before the chicken goes into the oven. It also helps the skin stay crisper while it roasts in the stock.
What gives the red cabbage its sweet and sour taste?: Apple cider vinegar and dark brown sugar, simmered together with the cabbage and carrot. The slow, covered cook softens the cabbage and deepens the flavour.
Can I make the braised cabbage the day before?: Yes, braised red cabbage keeps well in the fridge for up to 3 days and often tastes better reheated. Warm it gently in a covered pan.