ASSORTMENT

Spiced Tomato Braised Cabbage with Honey, Mustard Roasted Chicken Thighs

We think cabbage is such an underrated vegetable! It’s so versatile, available all year round and it’s affordable. We can’t get enough of it braised like this - it’s super charred and caramelised on the outside but tender in the middle.

INGREDIENTS Ingredients

Braised cabbage

¾ cabbage, we used savoy (cut into 6 or so large wedges)
¼ cup tomato paste
3 garlic cloves (crushed)
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 cup water

65g sour cream
½ cup coriander (finely chopped)

Honey mustard chicken thighs

500-600g chicken thighs
1 lemon (juice and zest)
1 Tbsp dijon mustard
1 Tbsp honey
1 Tbsp melted butter or olive oil
1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
2 garlic cloves (crushed)
Salt and pepper

Baked potatoes

4 agria potatoes
Olive oil
Salt

METHOD Method

Preheat the oven to 180 degrees fan bake.

Get started on marinating the chicken. Add all of the ingredients to a large bowl and mix well, add the chicken thighs and allow to marinate while you prepare the cabbage.

Next up, get the potatoes in the oven. Using a fork, pierce the outside of the potato about 10 times. Brush with olive oil and sprinkle generously with salt, place onto a baking tray and into the oven for 50 minutes.
Heat a large pan or sauté dish over a medium heat and add a generous drizzle of olive oil or butter. Sear the cabbage for approximately 3 minutes on each side to allow the outside to nicely char (you’ll probably need to do this in two batches).
Add the tomato paste, garlic, smoked paprika, cumin, coriander, salt and pepper into a small bowl and mix until combined.
Remove the cabbage from the pan dish and add in a little more olive oil, then the tomato paste and spice mix. Let this cook for a couple of minutes before adding the cabbage back in, making sure the wedges are neatly nestled in.
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Pour over 1 cup of water then pop in the oven (with a lid on or tinfoil on top) for 45 minutes, removing the lid for the last 20 minutes so the outside of the cabbage gets crispy and caramelised.
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After the cabbage has been cooking for 5-10 minutes add the chicken in as this will take 35-40 minutes to cook.

Once the cabbage has cooked, dollop over the sour cream and sprinkle over the coriander. Serve alongside the baked potatoes (best with a dollop of butter) and the roasted chicken thighs.