Squash Stuffed w/Seared Chicken Thigh, Celery Root + Lemon Caper Mayo

Name: Squash Stuffed w/Seared Chicken Thigh, Celery Root + Lemon Caper Mayo
Ingredients: Salt; 2 cups [400 g] cooked wild rice; 2 celery roots (about 1 lb [450 g]), grated or cut into matchsticks; ¾ cup [125 g] Lemon Caper Mayo; Neutral oil; 4 chicken thighs (about 1½ lb [675 g])

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

Neutral oil
4 chicken thighs (about 1½ lb [675 g])

Main course
Sauce
Gluten-free

Method

Heat a large frying pan with a big glug of neutral oil over medium heat. Pat the skin of the chicken thighs dry and season liberally with salt. Pan fry the chicken until the skin is golden brown, about 7 minutes. Flip the chicken and cook the other side, another 5 to 7 minutes.

Combine the cut celery root with the mayo to make a crunchy slaw.