Jerk Spiced Chicken Thigh with Curried Cauliflower and Celeriac Mash
- Chicken thigh 2 med
- Cauliflower 200 g
- Celeriac 300 g
- Chicken stock cube 1 pce
- Jerk chicken seasoning 1 tbs
- Salt 1 tsp
- Vegetable oil 2 tbs
Preheat the oven to 190 degrees. Break the cauliflower into small florets then blanch then in hot water. Season the chicken thigh with salt and jerk seasoning. Take a large pan add in the vegetable oil then add the chicken thigh skin down put the lid on then cook each side on medium to low heat for 10 minutes.
Peel and chop the celeriac then add them into boiling water with chicken stock. Cook until soft and a fork can go through it.
When the cauliflower is part boiled drain the after off add some curry powder a tbs of oil then place them into the oven on a baking paper-lined sheet. Bake until fully cooked.
When the celeriac is fully cooked and soft drain them and mash them with a masher.
Serve everything hot. Great make-ahead lunch.