Seared Chicken & Vietnamese Style Hispi Cabbage
with Spiced Sweet Potato, Lime, Soy and Sesame Seeds
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Cashew nuts
- Nuts
- May contain traces of allergens
Bring a fresh flavour to your plates with hispi cabbage. Also known as sweetheart cabbage, charred hispi cabbage wedges are something of a staple in modern British restaurants, so we wanted to make our own version. Charred, roasted or grilled, bringing a lick of heat to the cabbage results in caramelised and tender layers.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Indonesian Style Spice Mix
2 unit(s)
British Chicken Breasts
1 unit(s)
Sweetheart Cabbage
½ unit(s)
Lime
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Vegan Fish Sauce
30 grams
Honey
20 grams
Ketjap Manis
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
Not included in your delivery
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Slice the sweet potatoes into 1cm thick rounds (no need to peel).
Put the sweet potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the Indonesian style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, trim the hispi cabbage, then cut lengthways into 4cm wedges.
Transfer to a baking tray and drizzle with oil. Season with salt and pepper.
Roast on the middle shelf until charred, 18-20 mins. Turn halfway through.
Once browned, lay the chicken onto the other side of the sweet potato baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything's roasting, cut the lime into wedges.
In a small bowl, add a good squeeze of lime juice, honey, soy sauce and the vegan fish sauce. Mix together. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
When the cabbage has 5 mins remaining, spoon over half the dressing. Return to the oven to glaze, 5 mins.
Once the chicken is cooked, remove to a plate and drizzle over the ketjap. Turn to coat both sides of the chicken, then cover with another plate or foil to rest.
Once rested, slice the chicken widthways into 1cm thick slices.
Once the cabbage is cooked, spoon over the remaining dressing to coat the cabbage.
Share the chicken between your serving plates. Serve the spiced sweet potato rounds and dressed cabbage alongside.
Sprinkle over the sesame seeds and serve with mayo (see pantry for amount) for dipping.
Serve with any remaining lime wedges for squeezing over.
