Chicken & Cauliflower – Serves 2 Pax

Cooking Time:	30 Minutes
Equipment required:	26cm to 30cm Non-stick Frying pan 1 Liter Pot Jug Blender
Serving Size:	2 Pax

Serving Suggestion & Versatility

• Main Dish

 

Ingredient Checklist

Preparation	Ingredients
Pan fried chicken thighs	4 pcs chicken thighs. Corn Oil. Mccormick All-seasoned salt.
Cauliflower Miso Puree	250g cauliflower florets. 400g water. 20g miso paste. 70g butter. Salt & Pepper.
Sautéed Purple Cabbage	160g sliced purple cabbage. Corn Oil. Salt & Pepper. Zest & juice from half a lemon. 30g sliced red onion. 10g chopped garlic.

 

Method

Step 1: Chicken Thighs

• Bring the chicken thighs up to room temperature and pat dry.
• Season with Mccormick All-season
• Pan fry with corn oil for 3 minutes each sides.
• Remove and allow to rest.

Step 2: Cauliflower Miso Paste

• Combined the cauliflower, miso and water in a pot and bring into boil.
• Cook the cauliflower until tender and the liquid is 1 quarter left.
• Transfer into a blender and puree with butter.
• Transfer back into a pot and set aside.

Step 3: Sautéed Purple Cabbage

• Sauté the garlic and onion in a pan with some corn oil.
• Add in the sliced cabbage and cook for 4 minutes until the cabbage is softened.
• Season with salt & pepper

Step 4: Plating

• Spoon the cauliflower puree on serving plate, followed by the purple cabbage and chicken thighs.