Chef Tareq Taylor's hometown of Malmo is Sweden's third largest city. The food scene here is inspired by the large immigrant population whose recipes have given Malmo a new energy.
Cut the breasts and legs and cut in half. Heat the oil in a pan and fry the chicken until golden. Add the white wine and the geranium. Salt to taste and cook for 15–20 minutes on medium heat. Cover with a lid.
Add artichokes and baby fennel and cook for another 10 minutes.
Prepare the salad. Use a slice mandoline and slice the carrots and parsnip thinly and soak in cold water.
Serve the chicken with the thinly sliced, raw vegetables and garnish with flower cress.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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