Honey Mustard Chicken
with seasoned BBQ wedges
Some things just go together, and honey and mustard are two flavours that are most definitely meant to be. Paired with crunchy florets of fried broccoli and wedges doused with BBQ seasoning this dish is a real treat for the tastebuds.
Tags:
Dairy Free
•Family Friendly
Allergens:
Barley
•Mustard
•Wheat
•Soya
Total Time30 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
400 grams
Chicken Thigh
2 sachet(s)
Honey
1 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
1 unit(s)
Garlic
400 grams
Potatoes
1 sachet(s)
BBQ Rub
1 unit(s)
Lemon
1 unit(s)
Broccoli
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
Not included in your delivery
to taste
Oil
to taste
Pepper
to taste
Salt
to taste
Butter
to taste
Water
Nutrition Values
Energy (kcal)584 kcal
Energy (kJ)2445 kJ
Fat20.82 g
of which saturates5.26 g
Carbohydrate53.03 g
of which sugars12.29 g
Dietary Fiber0 g
Protein46.51 g
Cholesterol0 mg
Salt2.48 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a lined baking tray.
- Drizzle with oil, season with salt, pepper and BBQ rub then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Cut the broccoli into florets (like small trees). Halve any large florets.
- Peel and grate the garlic (or use a garlic press).
- Zest the lemon, then cut into wedges.
3
- Heat a drizzle of oil in a large pan on medium-high heat.
- Once the oil is hot, lay the chicken thighs flat in the pan. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Remove the chicken from the pan.
4
- Return the (now empty) pan to a medium-high heat with a drizzle of oil.
- Once hot, add the broccoli and fry for 2-3 mins.
- Stir in half the garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.
- Remove from heat, then add lemon zest and juice from lemon wedges to taste. Season to taste with salt and pepper.
5
- While the broccoli cooks, place a (separate) medium pan over medium-high heat.
- When hot, add 1 tbsp butter (double for 4p), and swirl to melt.
- Add remaining garlic and cook until fragrant, 30 secs.
- Add mustard, honey and soy sauce. Cook, stirring, until sauce slightly thickens, 1-2 mins.
TIP: To reduce the heat in this recipe you can use less mustard.
6
- Add the chicken to the pan with glaze, then turn to coat.
- Divide chicken, potato wedges and broccoli between plates.
- Drizzle any remaining glaze over the chicken.
