Directions

• Pickle the red onion
  Add the sliced red onion, Dijon mustard, apple cider vinegar, sea salt, and black pepper to a bowl.
  Mix well, cover, and place in the refrigerator while preparing the rest of the meal.
• Make the spicy peanut sauce
  Heat a dry frying pan over medium-low heat.
  Add the red chilli and garlic cloves and slowly pan-roast until fragrant and lightly charred.
  Add the peanuts and continue roasting until golden and fragrant.
  Peel the garlic and transfer the roasted chilli, garlic, and peanuts to a blender jug.
  Add the white miso paste, extra virgin olive oil, and coriander.
  Blend until smooth using a stick blender or food processor.
  Season with sea salt and black pepper to taste, then set aside.
• Prepare the chicken
  Butterfly the chicken breasts and cut them into suitable pieces for skewering.
  Thread the chicken onto skewers and season with sea salt and black pepper.
• Cook the chicken
  Heat a frying pan over medium heat with a little rapeseed oil.
  Add the chicken skewers and cook until golden.
  Add some butter, fresh thyme, and garlic cloves to the pan.
  Baste the chicken frequently with the butter and pan juices.
  Transfer the chicken to an ovenproof pan or roasting tray and finish cooking in a 180°C fan oven until completely cooked through.
  
  
• Cook the cavolo nero
  Using the same frying pan, add the cavolo nero and cook until tender and slightly crispy.
• Serve
  Arrange the rocket leaves and crispy cavolo nero on a plate.
  Add the chicken skewers and pickled red onion.
  Serve with the spicy peanut sauce on the side or spooned over the chicken.