Juniper Chicken with Rutabaga Cream, Sautéed Cabbage and Yogurt Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F.

2. 2

   2. In a bowl, combine the chicken with the crushed juniper berries, 2 chopped garlic cloves, lemon zest, 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, Dijon mustard, 4 g (about 3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let it marinate for 15 minutes while you prepare the other components.

3. 3

   3. Place the rutabaga in a saucepan with the water and a pinch of salt. Cook over medium heat for 15 to 18 minutes, until very tender.

4. 4

   4. Meanwhile, heat a large oven-safe skillet with 15 ml (1 tbsp) olive oil over medium-high heat. Sear the chicken for 2 minutes per side.

5. 5

   5. Transfer the skillet to the oven and roast the chicken for 10 to 12 minutes at 220 °C / 425 °F, until fully cooked. Remove and let rest for 5 minutes.

6. 6

   6. In another large skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the onion, cabbage, and remaining garlic clove. Add 2 g (about 1/4 tsp) salt and 0.5 g (about 1/4 tsp) black pepper, and sauté for 8 to 10 minutes until the cabbage is tender but still slightly firm.

7. 7

   7. Drain the cooked rutabaga, transfer it to a blender or food processor, and add 80 g (1/3 cup) Greek yogurt, 2 g (about 1/4 tsp) salt, and a little black pepper. Blend until smooth and silky.

8. 8

   8. In a small bowl, mix the cucumber with the remaining 80 g (1/3 cup) Greek yogurt, fresh dill, and a pinch of salt and black pepper to taste.

9. 9

   9. To serve, spread the rutabaga cream onto plates, top with the sautéed cabbage and juniper chicken, and finish with the yogurt cucumber on top or on the side.