Chicken Breasts with Spiced Pickled Cabbage
Catherine Cappiello Pappas
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- 4 bone-in chicken breasts
- 1 tbs. olive oil
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. turmeric
- ½ tsp. ground coriander
- juice of ½ a lemon
- 2 tbs. olive oil
- spiced pickled cabbage:
- 1 head of red cabbage
- 2 inch piece of fresh ginger – peeled and sliced thin
- ¼ cup of brown sugar
- ¼ cup of balsamic vinegar
- ¼ cup of red wine vinegar
- 2 bay leaves
Heat a cast iron frying pan, with a tablespoon of olive oil, over medium heat.
Add the chicken breasts, skin side down. Cook for about 3 minutes until the breasts are seared and can easily be released from the pan. Turn them over and cook for a few minutes more.
Preheat Oven 350 degrees:
Combine all of the ingredients for the rub in a small bowl.
Season the breasts with the rub and transfer to the oven to finish the cooking process; about another 30 – 40 minutes or until the juices run clear.
Remove from the oven and let rest a few minutes before slicing.
Spiced Pickled Cabbage:
Prepare the cabbage by removing the outer leaves and the hard heart.
Slice the cabbage as thin as possible.
Place the cabbage, ginger, sugar, bay leaves and vinegars in a heavy sauce pot.
Cook the cabbage, covered, on a low heat until the cabbage is tender.
Serve the cabbage with the chicken.