Name: Honey mustard chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup tomato sauce; 1/4 cup wholegrain mustard; 1/4 cup honey; 1.2 kilogram chicken nibbles, scored; 1 tablespoon vegetable or olive oil; 700 gram butternut pumpkin, peeled, seeded, cut into 2cm pieces; 1 small chicken stock cube; 2 green onions, thinly sliced; 1 1/2 cup frozen peas; 2 teaspoon finely chopped parsley

Honey mustard chicken

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

1/2 cup tomato sauce

1/4 cup wholegrain mustard

1/4 cup honey

1.2 kilogram chicken nibbles, scored

1 tablespoon vegetable or olive oil

700 gram butternut pumpkin, peeled, seeded, cut into 2cm pieces

1 small chicken stock cube

2 green onions, thinly sliced

1 1/2 cup frozen peas

2 teaspoon finely chopped parsley

Method

1.Preheat oven to 220°C/200°C fan forced. Place a greased wire rack over a baking tray lined with foil. Combine tomato sauce, mustard and honey in a bowl. Season. Add chicken; toss to coat. Transfer chicken, in a single layer, to prepared rack. Bake for 25 minutes, turning occasionally, or until browned and cooked.

2.Meanwhile, heat oil in a deep frying pan over moderate heat. Add pumpkin; cook and stir for 8 minutes or until almost soft. Stir in crumbled stock cube, onion and 1/2 cup water; bring to a simmer. Simmer, stirring occasionally, for 2 minutes. Add peas; cook and stir for 3 minutes or until sauce reduces. Stir in half the parsley.

3.Divide pumpkin mixture among serving plates. Top with chicken and sprinkle with remaining parsley. Serve.

Chicken nibbles are halved chicken wings, without the wing tip attached. Use chicken drumettes or small chicken wings if unavailable. Cooking time and price will vary.
Note

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Ingredients

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