Herb and Mustard Chicken with Crushed New Potatoes
and Garlicky Slaw
Our chef Andre says: "I love this dish. The warm salsa verde 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!
The quantities provided above are averages only.
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
1
New Potatoes
4
Lemon Thyme
4
British Chicken Thighs
2
Carrot
¼
Red Cabbage
2
Garlic Mayonnaise
(Contains Egg, Mustard)
5
Flat Leaf Parsley
1
Garlic Clove
1
Lemon
2
Dijon Mustard
(Contains Sulphites, Mustard)
Nutritional information
Utensils
Instructions
Place the new potatoes into a pot of cold water. Add 1/4 tsp 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 2 tbsp of oil, the lemon thyme leaves, ¼ tsp of salt, a good grind of black pepper and coat well. Roast for 25 mins.
Whilst the 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 them on the coarse side of your grater. Cut the cabbage in half, remove the tough core and cut a quarter of it into ½cm thick slices (or as a thin as you can). Place in a bowl and season with ¼ tsp of salt to soften the cabbage. After 15 mins, drain off any liquid from the cabbage and mix in the grated carrot and the garlic mayonnaise.
Pick the parsley leaves and roughly chop. Peel and grate the garlic(use a garlic press if you have one!). Zest and juice the lemon. Mix half the parsley with the garlic, lemon zest, lemon juice, mustard and 3 tbsp of olive oil together in a small bowl. Keep to one side.
When the potatoes are cooked, drain and allow the steam to escape in a colander for 1 minute. Return to the pan off the heat and crush the potatoes gently with a fork. Mix in the remaining chopped parsley and 1 tbsp of olive oil. Season with a pinch of salt and some black pepper.
When the chicken is cooked and whilst still piping hot, smear with a generous amount of the parsley, lemon and mustard marinade. Serve on top of the crushed potatoes with a side of the garlicky slaw.
