Slow Braised Chicken with Roasted Celeriac Mash

Canola oil 3T

Free-range chicken thighs 1.5kg

Salt to taste

For the braising liquid:

Ground cumin 1T

Water 1L

Soy sauce ¼ cup

Worcestershire sauce 4T

Red onion 1, finely chopped

Garlic 6 cloves, finely chopped

Red chilli ½ finely chopped

Oyster sauce/ or BBQ sauce ¼ cup

Sweet chili sauce ¼ cup

For the celeriac mash

Celeriac bulbs 3, roughly chopped

Extra virgin olive oil 3T

Salt and freshly ground black pepper

Butter 3T

Heat the oil over a medium heat. Add the chicken skin side down and brown for 5 minutes before turning over to cook the other side in the same manner. 

Combine all the ingredients for the braising liquid in a bowl and stir before pouring over the chicken and reducing the heat to low. Bring to a gentle simmer with the lid off and allow to reduce for 45 minutes or until reduced by half.

While reducing peel and cut the celeriac into large chunks. Coat with olive oil and season with salt and freshly ground black pepper. Place on a roasting dish and roast for 35 minutes or until tender and golden on the outside. Add the celeriac to a bowl with the butter and mash with a masher.

Serve the chicken over the celeriac mash with the sauce drizzled over.