This one is dead easy and looks fancy. You can use it to jazz up your midweek or serve to a few friends with a glass of bubbles.
- 1 Boneless Skin-on Chicken Thigh
- 200g Celeriac
- 1 Whole Lime (Juice and Zest)
- 1 Red Chilli
- 30g Kale
- 15g Honey
- 1 Clove Garlic
- 25g Butter
The longest cooking time for this is the celeriac. Peel and cut the celeriac into chunks then, in some boiling salted water, cook it until it’s really soft when you prod it with a fork. Drain and mash. Zap the kale in the microwave in a bowl of boiling water. Drain the kale and add to the mash and stir it all together. Cover and leave to one side.
In a hot pan fry the chicken skin side down until it’s nice and crispy on both sides (about 5 minutes). While the chicken cooks chop the chilli and in a small pan cook in a drizzle of oil, melt the butter into the pan, remove from the heat, zest the lime into the pan and then add the juice.
I cut the lime in half and used a fork to juice it (I don’t have a juicer thingy). Add the honey and garlic and return to the heat and stir well. Plate the mash, add the chicken and spoon over the sauce.