A delightful Nordic-inspired chicken dish baked with cabbage and a flavorful tomato sauce, topped with melted cheese.
Preheat your oven to 350°F.
Preheating ensures even cooking and the right texture for baked dishes.
In a resealable plastic bag, combine the flour, seasoning salt, and celery seeds.
Shake the bag well to evenly mix the ingredients.
Add the chicken legs to the bag, a few at a time, and shake to coat them evenly.
Ensure each piece is well-coated for a crispy texture.
Heat oil in a large skillet over medium-high heat. Add the coated chicken legs and cook, turning occasionally, until browned, about 10 minutes.
Browning the chicken enhances the flavor and locks in juices.
Transfer the browned chicken to a baking dish.
Arrange the chicken evenly for uniform cooking.
In the same skillet, sauté the onion until tender, about 5 minutes.
Stir frequently to prevent burning and ensure even cooking.
Add the chopped tomatoes, caraway seeds, salt, and sugar to the skillet. Bring to a boil.
Boiling helps blend the flavors together.
Stir in the cabbage and mix well.
Ensure the cabbage is evenly coated with the sauce.
Pour the cabbage mixture over the chicken in the baking dish. Cover with foil and bake for 45 minutes.
Covering with foil prevents the dish from drying out.
Remove the foil, sprinkle the mozzarella cheese over the top, and bake uncovered until the cheese is melted, about 5 minutes.
Allow the cheese to melt completely for a gooey topping.
Serve the dish hot, garnished with fresh herbs if desired.
Serving hot enhances the flavors and textures of the dish.
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