Grilled chicken with celery root puree
The chicken is cooked in plenty of oil until it is crispy and delicious, and served with celery root puree for a luxurious dish
How to make it
1
Pour seasoning (A) over the chicken breast and rub in to season
2
Heat olive oil in a frying pan over high heat and cook the chicken skin side down. Reduce the heat to low to medium and cook slowly, adding oil with a spoon halfway through cooking, for about 20 minutes. Remove the chicken to a cutting board and cut into bite-sized pieces
3
Place celery root puree (see separate recipe; about 30g per serving) on a plate and top with grilled chicken
4
Finish by topping with tomato concasse, arugula, and olive oil, if desired
Ingredientsfor 4 people
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