I’m going through a cabbage phase, there are so many delicious flavours your can add with this amazing vegetable. This recipe makes use of star anise, it adds a meaty and aniseed flavour to the meal. It is suitable for lunch and dinner.
1 free range chicken breast, skinned
1/4 green cabbage, finely chopped
2 cloves of garlic
180 ml chicken stock
1 star anise (found in any local supermarket or green grocer)
Pinch of white pepper
For the Cajun seasoning:
1 tsp Cajun spice
2 tbsp olive oil
Large pinch of salt
1/2 tsp Ina Paarman’s Braai and Grill Seasoning
1/2 tsp smoked paprika
1 Heavy based pot
1 griddle pan or non-stick frying pan
Preparation: 5 minutes
Cooking time: 30 minutes
Mix all the Cajun seasoning in a glass bowl with the olive oil, massage the seasoning into the chicken breast and set aside.
Place the pot on high-heat with a generous lug of olive oil, it must cover the bottom of the pot. Crush in the garlic cloves and fry for 30 seconds, then add the sliced cabbage and mix until the olive oil evenly coats the cabbage. Cook for 5 minutes until the cabbage softens. Add the star anise, sea salt and white pepper, cook for a further 3 minutes. Then Add the chicken stock, keep the heat on high until the stock starts to boil. Then turn the heat down, cover and cook for 20 minutes.
While the cabbage is cooking, place the griddle pan on high-heat and add a lug of olive oil, when the pan is super hot, cook the chicken until brown and crispy, roughly 5 minutes on each side depending on its thickness. Once 10 minutes has passed, cut into the fattest part of the breast to see if it has cooked through. Set aside to rest while the cabbage cooks.
Once the cabbage is ready, taste to see if it needs more seasoning, dish up and drizzle some lemon juice over the chicken.