Blackcurrant Vinegar-Marinated Chicken with Warm Potato and Radish Sal - Profood Limited
  • Blackcurrant Vinegar-Marinated Chicken with Warm Potato and Radish Salad

May 01, 2016

Tong Chong Street Market, the Sunday food market in my neighbourhood, has always been my inspiration for creating a family dinner that showcases the farmers’ fresh seasonal ingredients. When you have access to the best produce – ingredients that are grown organically by local farmers and harvested right before being sold – you don’t really need to do much in the kitchen to turn them into a healthy, nutritious and delicious meal.

Popol Blackcurrant Vinegar and Other Ingredients

This recipe of a warm chicken, potato and radish salad uses simple seasonings and a combination of ingredients that can be easily found in markets and grocery stores; you could also substitute the vegetables for other seasonal ones available at different times of the year. The whole dish can be made within an hour and doesn’t require a lot of kitchen utensils, hence reducing that dreaded washing up afterwards! The Popol Blackcurrant Vinegar gives the dish a unique flavour that perfectly balances sweetness and acidity, which I think works especially well for poultry dishes.

Cooking the Radishes

Serves 4

300g boneless chicken thigh
500g potatoes, peeled
300g radishes, rinsed, brushed and stems removed
200g mixed salad greens, rinsed and torn into small pieces
Herbs (dill or parsley) or radish sprouts for garnish (optional)

For the marinade
1 tbsp Popol Blackcurrant Vinegar
1 tbsp soy sauce (for a gluten-free variant use GF soy or coconut aminos)
1 tsp confectioner's sugar

1 tbsp vegetable oil
1 tbsp olive oil
1 tbsp butter

4 tbsp of Popol Blackcurrant Vinegar
Salt and pepper to taste


  1. Mix together the marinade ingredients. Put the chicken thighs into a Ziploc bag and pour the marinade mixture into the bag, then shake the bag until the chicken is entirely covered with the mixture. Leave in the refrigerator for 2-3 hours for the flavours to develop.
  2. Boil a pot of water in a large saucepan. Add potatoes and boil for 10-15 minutes, making sure there’s enough water to cover the potatoes entirely. When done, drain and briefly rinse the potatoes in cold water. Once they’re cool enough to handle, cut the potatoes into bite-sized chunks, mix with a splash of olive oil and salt, and set aside.
  3. Remove the chicken from the Ziploc bag and pat it dry with a kitchen towel. In a skillet or frying pan, heat a spoonful of vegetable oil and cook the pieces of chicken for 8-10 minutes on a medium-high heat – cook skin-side down first, then flip to the other side once the skin has turned golden and crisp (after around 4 minutes).
  4. Meanwhile, pre-heat the oven to 180C. Put the potato chunks and chicken thighs into a baking dish; put the dish into the oven until the chicken is cooked through (which should take around 15 minutes or until your meat thermometer registers 75C in the thickest part of the meat). Remove the baking dish from the oven and set aside.
  5. While the chicken and potatoes are in the oven, cut radishes into halves or quarters depending on their size. Season gently with salt and pepper.
  6. Put the butter into the same skillet used for cooking the chicken (no need to clean it in-between!) and cook the radishes on a medium-high heat, stirring occasionally until they are slightly browned. Put the cooked radishes into a small bowl and set aside.
  7. Put the salad greens into a large mixing bowl, pour in the melted butter from the skillet and toss to combine – this shouldn’t cook the vegetables but will instead make them warm and slightly wilted. Add salt, pepper and a splash of Popol blackcurrant vinegar into the mixing bowl, then toss again to combine.
  8. To serve, cut the chicken thighs into 4 pieces. Put the warm salad greens into a deep dish, followed by the potatoes and radishes, then top with the chicken pieces (and radish sprouts or herbs as garnish if you choose). Pour any remaining dressing on top for extra flavour and dig in!

For more of Gary’s food adventures, head to his blog  Joie De Vivre.

About The Author

A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!

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