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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.
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