Honeyed Chicken with Braised Cabbage & Pine Nuts
- 8 chicken thighs skin on
- 1 red onion peeled, finely chopped
- 8 medjool dates stones removed and sliced
- 1 Medium red cabbage core removed, finely sliced, rinsed and dried
- 3 tbsp. Olive or rapeseed oil
- 2 tbsp. white wine vinegar
- 150 ml boiling water
- 2 tbsp. Herbamare or ½ chicken stock cube
- 5 tbsp. honey
- garlic granules
- sea salt
- white pepper
- cracked black pepper
- 25 g Pinenuts toasted
- Coriander or parsley
- Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
- Place a large non-stick frying pan over a medium high heat, add 1 tbsp. of oil and, when hot, seal the chicken thighs until the skin is golden and crisp – this should take about 5 minutes on each side. Using a slotted spoon, remove the thighs from the pan and place onto a plate then season generously with sea salt, white pepper and garlic granules, massaging the seasonings onto both sides of the chicken.
- To a large casserole dish (ideally one you can take straight to the table) add 2 tbsp. oil and place over a gentle heat before adding and sautéing the red onions until soft and translucent. Add the sliced dates and continue to sauté then season with sea salt and a touch of cracked black pepper. Add the white wine vinegar, 4 tbsp. of the honey, and the red cabbage and continue to cook for 5 minutes over a gentle heat until the cabbage has softened.
- Dissolve 2 tsp. of Herbamare (or half a chicken stock cube if using) in boiling water, then pour over the braised red cabbage.
- Place the chicken thighs, skin facing upwards, on top of the red cabbage skin side then cover the casserole dish (either with the lid or with foil) and bake in the pre-heated oven for 40 minutes before removing the lid and then continuing to cook for another 10 minutes before drizzling over the remaining tablespoon of honey and returning to the oven for another 10 minutes or until the chicken thighs are cooked through.
- Remove the dish from the oven, spoon away any excess oil which might have gathered on the surface, and then scatter over the toasted pine nuts and coriander or parsley and then serve straight to the table, family-style, alongside your favourite side dishes.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
This wonderfully vibrant one-pot dish can be served any time of the year – just use different accompaniments depending on what works best – for example in warmer months I like to serve this dish cold with some gluten free wraps which I fill with the cabbage and shredded chicken and drizzle with tahini whilst in colder weather it’s delicious with a pile of mashed potato or on top of rice, to soak up the juices. Red cabbage is packed with vitamins and minerals and so, not only is it beautiful to look at, but it’s also incredibly good for you!