Chicken Breasts with Spiced Pickled Cabbage
Catherine Cappiello Pappas
·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
How to Make Chicken Breasts with Spiced Pickled Cabbage
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.