Honey Mustard Chicken with Apple Salad and Mash
- Prep time: 30 minutes
- Calories: 710
- 3 Chicken Thighs (skinless)
- 3 Tablespoons of Honey Mustard Marinade
- 3 Dutch Cream Potatoes
- 1 Tablespoons of Butter (pantry)
- 1 Stalk of Rosemary
- 1 Green Apple
- 1 Stalk of Celery
- 2 Tablespoons of Walnuts
- 100 Grams of Greek Yoghurt
- 1 Lemon
- 1 Pack of Watercress
Prepare & Cook Chicken:Preheat oven to 180°C. Pat dry chicken with paper towel and place in an oven proof dish. Rub honey mustard marinade all over the chicken and season with salt and pepper. Add rosemary leaves (discarding the stalk) to the chicken and put in the oven for about 20-25 minutes (until juices run clear when pricked).
Cook Potatoes:Meanwhile, wash the fresh produce. Peel potatoes and cut into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Drain, add butter and set aside, covering to keep warm.
Prepare Salad:While potatoes are cooking, prepare the salad. Thinly slice apple into matchsticks (Tip: use a mandolin if you have one). Thinly slice celery on a slight angle. In a bowl, combine apple and celery with watercress, walnuts and a squeeze of lemon (Tip: this prevents the apple from going brown). In a small bowl combine yoghurt and remaining lemon juice (to taste) and season with salt and pepper.
Mash Potatoes:Using a potato masher, mash potatoes to desired consistency. Season with salt and pepper.
Slice Chicken (Optional):Remove chicken from oven and, if preferred, slice for serving.
You Plate It:Divide mash and salad between plates and top with chicken (sliced or whole). Drizzle with yoghurt (to taste) over salad to dress. Enjoy!