Spiced Pan Roasted Chicken with Celeriac Mash

Honestly? This is just one of those recipes that looks and sounds pretentious but is in fact pretty straight forward to make. when it comes to having people over, that's exactly the kind of thing I lean towards. You can say words like 'pan roasted' and 'sautéed' and people instantly think you're a supper club professional with Gregg Wallace on speed dial.

So whether you're having a date night in and have used up your Deliveroo coupons or feeling resentful for your past optimistic self who invited your work mates over for a 'casual-mid-week-dinner' in the name of Wine Wednesdays, this saucy little number might just be the one for you. In the brilliant words of the hero that is Gregg, ''it's flicked every one of my switches''.

Enjoy, my lovely little munchables!


2 chicken breasts
1 tsp cumin seeds
1 tsp garlic powder
1/2 tsp dried thyme
salt and pepper
1 lemon
2 tbsp olive oil
1/2 celeriac
80ml milk
1 tbsp butter
2 cups spinach
1 tbsp sesame seeds
1 cup green beans
1/2 cup tomatoes
1 handful chopped almonds


Start with the celeriac mash. Peel and chop the celeriac in to cubes, before steaming for 15 minutes until tender. Transfer to a large bowl, season, add the milk and butter and puree with a hand blender until smooth. Keep warm whilst you prep the rest.

Rub the chicken with olive oil, lemon, cumin, garlic thyme, salt and pepper. Heat the remaining oil in a pan and cook the breasts on either side for about 15 minutes (or longer if they are particularly large), turning them regularly. You want them nice and golden!

Keep them hot whilst you throw in the green beans, sesame seeds, tomatoes and almonds – sauteeing for 5 minutes until tender. Add in the spinach and continue to cook until wilted.

Serve the celeriac mash and veg before planting that juicy chicken right on top. Sprinkle with extra almonds, squeeze some lemon on top, season to taste and EN-JOY.


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