Southern Sweet Mustard Chicken
with Roast Potatoes & Honey Mustard Veg
A sweet mustard spice mix is just the thing to add plenty of flavour to tender chicken thighs. Add Dijon-spiked roast veggies and a stellar garlic aioli and this easy midweek meal turns into a taste sensation!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
potatoes
1 unit
carrot
1 head
broccoli
1 packet
chicken thigh
1 sachet
sweet mustard spice mix
(May be present: Gluten, Sulphites. )
1 tub
Dijon mustard
1 tub
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1.5 tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
¼ tsp
salt
1.5 tbs
water
1 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper. Drizzle generously with olive oil, season with a good pinch of salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, cut the carrot (unpeeled) into 0.5cm half-moons. Cut the broccoli into small florets and the stalk into 1cm batons. Slice the chicken thighs in half crossways.
In a medium bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Once hot, add the chicken and cook, turning occasionally, for 10-14 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel. TIP: The chicken is cooked when it is no longer pink inside!
When the potato has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and the water and cook for 3-4 minutes or until nearly tender. Add the carrot and cook for 2-3 minutes or until tender. TIP: Adding the water helps to steam the veggies and speeds up the cooking process.
Remove the pan with the vegetables from the heat and add a drizzle of olive oil, the Dijon mustard and honey and gently toss to combine. Season to taste with salt and pepper.
Divide the Southern sweet mustard chicken, honey mustard veg and the roast potatoes between plates. Serve with the garlic aioli. TIP: For the low-calorie option, serve without the aioli.