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!
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sweet mustard spice blend
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 with olive oil, season with a good pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. 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 2cm florets and the stalk into 1cm batons. Slice the chicken thigh 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. When the oil is hot, add the chicken and cook until golden and cooked through, 6-7 minutes on each side. Transfer to a plate lined with paper towel and cover to keep warm. 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 carrot, broccoli and the water and stir to combine. Cover with a lid and steam until tender, 3-4 minutes. TIP: Adding the water helps to steam the veggies and speeds up the cooking process.
Remove the pan with the veggies from the heat and add the cooked potato. Add a drizzle of olive oil, the Dijon mustard and the honey and gently toss to combine. Season to taste with salt and pepper.
Divide the Southern sweet mustard chicken and roast potato and veggie toss between plates. Serve with the garlic aioli.