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Black garlic chicken with celeriac fondant & roasted veg
Rub juicy British free-range chicken with zingy black garlic, then roast over carrots and shallots. Serve with celeriac and plenty of gravy.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 black garlic cloves
- 1 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 British Free Range chicken breasts
- 25g pea shoots
- 1 shallot
- 2 carrot
- 1 handful of fresh thyme
- 1 tsp cornflour
- 400g celeriac (Celery)
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
Nutritional Information
Calories: 513
Protein: 48g
Carbs: 23g
Fat: 26g
Black garlic chicken with celeriac fondant & roasted veg
Rub juicy British free-range chicken with zingy black garlic, then roast over carrots and shallots. Serve with celeriac and plenty of gravy.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Peel, trim and halve the celeriac to make 2 flat, 2-3cm-thick discs. Heat a large ovenproof frying pan with 1 tbsp oil on a medium-high heat. Season the celeriac with sea salt; fry for 3 mins per side, until golden.
- Dissolve the half stock cube in a jug with 350ml boiling water. Remove the thyme leaves from their stalks and finely chop. Pour the stock over the celeriac, then add the thyme and half the cashew parm cheez. Boil for 5 mins, then transfer the pan to the oven. Cook for 20-25 mins, until the celeriac is soft.
- Peel the carrots and cut into 2cm-thick batons. Quarter the shallot. Add both to a lined baking tray and drizzle with 2 tsp oil; season with sea salt and black pepper. Roast for 10 mins.
- Meanwhile, use the flat of a knife to mash the black garlic into a paste. Mix with the tomato paste and 1 tsp oil in a bowl, then add the chicken and coat. After the carrots have been cooking for 10 mins, place the chicken on top; season with sea salt and black pepper. Bake for 15-20 mins. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Dissolve the cornflour in 50ml water. Transfer the celeriac onto plates and return the pan to a medium-high heat. Stir in the cornflour mix then simmer for 1-2 mins, until thickened (add more water if necessary to get a glossy sauce).
- Serve the veg and chicken with the celeriac. Pour over the gravy and garnish with pea shoots and the remaining cashew parm cheez.
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