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.


  • 1 whole fresh free-range chicken or breast and legs from a whole chicken

  • 3 tbsp olive oil

  • 300 ml dry white wine

  • 6 leaves of lemon geranium, chopped

  • 6–12 hearts of artichoke

  • 2 baby fennel, cut in half

  • For the salad

  • 1 purple carrot, peeled

  • 1 white carrot, peeled

  • 1 parsnip, peeled

  • Flower cress for garnishing


  • 1.

    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.

  • 2.

    Add artichokes and baby fennel and cook for another 10 minutes.

  • 3.

    Prepare the salad. Use a slice mandoline and slice the carrots and parsnip thinly and soak in cold water.

  • 4.

    Serve the chicken with the thinly sliced, raw vegetables and garnish with flower cress.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 742kj
  • Fat Total 45g
  • Saturated Fat 11g
  • Protein 46g
  • Carbohydrate 26g
  • Sugar 7g
  • Sodium 259mg

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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