Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chicken cure by combining 100 grams of coarse sea salt, 50 grams of granulated sugar, 30 grams of finely chopped fresh dill, and 5 grams of crushed black peppercorns in a bowl.

2. 2

   Pat dry 700 grams of bone-in, skin-on chicken thighs thoroughly and then generously coat each thigh with the prepared curing mixture, ensuring all surfaces are covered.

3. 3

   Place the coated chicken thighs in a shallow dish, cover tightly with plastic wrap, and refrigerate for 24 hours to cure, flipping once after 12 hours.

4. 4

   After curing, thoroughly rinse the chicken thighs under cold water to remove all excess curing mixture and pat them very dry with paper towels.

5. 5

   Preheat an oven to 200 degrees Celsius and roast the cured chicken thighs for 25-30 minutes, until cooked through and the skin is crispy, reaching an internal temperature of 74 degrees Celsius.

6. 6

   While the chicken roasts, combine 400 grams of drained and rinsed chickpeas, 200 grams of diced carrots, 150 grams of diced parsnips, 1 finely diced medium red onion, 30 grams of chopped fresh dill, 15 grams of chopped fresh parsley, 15 ml of apple cider vinegar, 10 ml of Dijon mustard, 30 ml of extra virgin olive oil, and the zest of 0.5 lemon in a large bowl.

7. 7

   Stir in 15 grams of prepared horseradish into the chickpea mixture, season with salt and black pepper to taste, and gently warm the salad on the stovetop over low heat for 5 minutes if desired.

8. 8

   Serve the roasted Nordic cured chicken thighs immediately alongside the warm dill and horseradish chickpea and root vegetable salad.