Creamy Sambal Chicken with Courgette Ribbons and Roasted Celeriac
From the foundersAlexander Eriksson·Founder & CEO
Tender chicken thigh fillets simmered in a flavourful, gently spicy sauce of sambal oelek, cooking cream and soy, served with a generous portion of crisp courgette and oven-roasted celeriac.
Ingredients
2 servings
- 600 gFresh chicken thigh fillets
- 2.5 dlCooking cream alternative 4%
- 1.5 mskSambal oelek
- 2 mskSoy sauce (Japanese or Chinese)
- 2 stGarlic cloves
- 1 tskGrated ginger
- 400 gCeleriac
- 1 stCourgette
- 1 mskRapeseed oil
- 2 stSpring onion
How to make it
- 1
Preheat the oven to 225°C. Peel the celeriac and cut it into 1.5 cm cubes. Toss with half the rapeseed oil, salt and pepper on a baking tray. Roast in the oven for about 20 minutes until tender and nicely browned.
- 2
Cut the courgette into thin ribbons (ideally with a vegetable peeler or mandoline) and set aside.
- 3
Heat the remaining rapeseed oil in a deep frying pan. Brown the chicken thigh fillets over a medium-high heat until nicely seared all over, about 4-5 minutes.
- 4
Crush in the garlic and add the grated ginger and sambal oelek. Fry for 1 minute to release the aromas.
- 5
Add the cooking cream and soy sauce. Stir well, cover and simmer over a low heat for about 10-12 minutes until the chicken is cooked through (72°C).
- 6
Season the sauce with a little extra soy or salt and a splash of the pan juices. Stir in the courgette ribbons for the last 2 minutes so they soften slightly but keep their crunch.
- 7
Top with sliced spring onion and serve with the oven-roasted celeriac.
Kitchen tips
- Want even more heat? Add a little extra sambal oelek just before serving.
- Let the chicken rest in the sauce for 2 minutes before plating to keep it juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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