Lemon thyme chicken with caperberry salsa

Lemony chicken gets an upgrade with a simple, exciting salsa. INGREDIENTS 4 chicken breasts ¼ cup olive oil 2 Tbsp. fresh thyme leaves 1 Tbsp. finely grated lemon zest 750 grams celeriac, peeled 2 large carrots, peeled 1 garlic clove, minced 2 Tbsp. white-wine vinegar 100 grams pumpkin seeds, toasted Handful roughly chopped parsley 2 Tbsp. double-cream yoghurt Handful parsley leaves, to serve Handful fresh thyme sprigs, to serve Caperberry salsa 1 cup caperberries 2 Tbsp. olive oil 2 Tbsp. lemon juice 1½ tsp. dried pink peppercorns, roughly crushed METHOD PREHEAT oven to 180°C. Line an oven tray with baking paper. COMBINE chicken, 1 Tbsp. oil, thyme and zest in a large bowl. Let the chicken marinate for 10 minutes. PEEL long thin ribbons from the celeriac and carrot using a vegetable peeler. Keep the centre core of each vegetable for stocks and soups. Place the ribbons in a large bowl with the garlic, vinegar, pumpkin seeds, chopped parsley and yoghurt. Season and stir to combine. HEAT a large frying pan over medium-high heat. Cook the chicken for 3 minutes on each side or until browned. Transfer to the prepared baking tray and roast for 12 minutes or until cooked through. Caperberry salsa  Halve three-quarters … Continue reading Lemon thyme chicken with caperberry salsa