Seared Rosemary, Honey & Mustard Chicken

Name: Seared Rosemary, Honey & Mustard Chicken with Kumara Mash & Garlic Veggies
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 Kumara; 1 bunch broccolini; 1 carrot; 1 bunch rosemary; 3 clove garlic; 1 packet Dijon mustard; ½ tbs honey; ½ tbs white wine vinegar; 2 tbs water; 40 g butter; 2 tbs milk; ¼ tsp salt; 1 packet chicken thigh

with Kumara Mash & Garlic Veggies

Get up to $175 off

Dinner tonight proves, once and for all, why honey and mustard is a winning combo. Just add a pinch of garlic and a little rosemary, and you get a glaze that's so sublime you'll be scraping up every last bit.

Tags:

Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Kumara

1 bunch

broccolini

carrot

1 bunch

rosemary

3 clove

garlic

1 packet

Dijon mustard

1 packet

chicken thigh

Not included in your delivery

olive oil

½ tbs

honey

½ tbs

white wine vinegar

2 tbs

water

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

¼ tsp

salt

Nutrition Values

/ per serving

Energy (kJ)2697 kJ

Fat30.9 g

of which saturates14.2 g

Carbohydrate55.8 g

of which sugars19 g

Protein37.4 g

Sodium734 mg

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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of lightly salted water to the boil. Peel and cut the kumara into bite-sized chunks. Trim the baby broccoli and slice in half lengthways. Cut the carrot into thick sticks. Finely chop the rosemary and garlic. In a small bowl, combine the Dijon mustard, honey, white wine vinegar, rosemary and the water, then season with salt and pepper. Set aside.

Cook the kumara in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the kumara to the saucepan, then add the butter, milk and the salt and mash using a potato masher or fork until smooth. Cover to keep warm.

While the kumara is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate and set aside to rest. Cover to keep warm. TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and carrot, until softened, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a bowl and season to taste. TIP: Add a splash of water to help the veggies cook faster!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add the rosemary-mustard mixture and cook, stirring, until slightly reduced, 1 minute. Remove from the heat, then stir through any chicken resting juices.