Herb and Mustard Chicken with crushed Potatoes
and Lemony Slaw
Our chef André says: “I love this dish. The parsley and mustard dressing releases its incredibly warm flavours into the chicken.” There you have it - straight from the horse’s mouth. This dish is zesty, warming and wholesome. So, what are you waiting for? Get cooking!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
New Potatoes
8
Lemon Thyme
8
British Chicken Thighs
4
Carrot
½
Red Cabbage
4
Garlic Mayonnaise
(Contains Egg, Mustard)
10
Flat Leaf Parsley
1
Lemon
1
Dijon Mustard
(Contains Sulphites, Mustard)
Not included in your delivery
6
Olive Oil
Nutritional information
Utensils
Instructions
Chop any larger new potatoes in half. Place them into a pot of cold water. Add a pinch of salt and bring to the boil over high heat. Once boiling, reduce the heat to a simmer and cook for 15 mins or until the potatoes are tender.
Pre-heat your oven to 200 degrees. Pick the leaves from the lemon thyme. Place the chicken thighs on a baking tray, drizzle with a good glug of oil, your lemon thyme leaves, a pinch of salt on each, a good grind of black pepper and coat well. Roast for 25 mins or until it is no longer pink in the middle.
Whilst your chicken and potatoes are cooking, prepare the rest of the dish. For the slaw, peel and chop the top and bottom off the carrots, then grate on the coarse side of your grater. Cut the cabbage in half, remove the tough core and cut into ½cm slices (or as a thin as you can).
Place your cabbage in a bowl and season with a good pinch of salt to soften it. After 15 mins, drain off any liquid from your cabbage and mix in your grated carrot and the garlic mayonnaise.
Pick the parsley leaves and roughly chop. Zest and juice the lemon. Mix half your parsley with a pinch of lemon zest, your lemon juice and olive oil (as stated above) in a small bowl. Add the Dijon mustard to taste (start with ½ tsp, mix together and add more if you want). Keep to one side.
When your potatoes are cooked, drain and allow the steam to escape in a colander for 1 minute. Return them to the pot off the heat and crush your potatoes gently with a fork. Mix in your remaining chopped parsley and a splash of olive oil. Season with a pinch of salt and some black pepper if needed.
When your chicken is cooked and whilst still piping hot, smear with a generous amount of your parsley, lemon and mustard marinade. Serve on top of your crushed potatoes with a side of garlicky slaw.
