Spicy chicken with creamy celeriac

Ingredients (4 portions):

400 gr skinless and boneless chicken thighs

200 gr diced celeriac

1 teaspoon black mustard seeds

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon freshly grated ginger

1 teaspoon turmeric

Pinch of salt and black pepper.

3 tablespoons extra virgin olive oil

juice of 1 lemon.

Put a large fry pan on medium heat and add the olive oil and all the spices. Let fry for a couple of minutes, then ad the chicken. Let brown it on the two sides, then cover with a lid, reduce the heat and leave for around 5 minutes.

After 5 minutes add the celeriac, salt and black pepper and couple of tablespoons of water. Cover with the lid and leave on low heat for about 10 minutes.

After 10 minutes with a spatula smash some of the celeriac the create a sort of creamy sauce appearance and add the lemon juice.

Continue to cook it until the excess of liquid is evaporated.

Divide in 4 portions.

Suggestions for completing your meal:

1. 100 gr purple sprouts (stir fry in a pan with a bit of olive oil) with 50 gr celeriac and 60 gr haricot beans (picture at the top of the page).

2. 55 gr mixed quinoa (cooked weight) dressed with a bit of olive oil + 1 big orange

3. A bowl of vegetable soup dressed with a bit of olive oil + 1 slice of whole meal toasted bread