Who doesn’t love a good sticky honey-coated chicken? Paired with golden potatoes and a crisp salad, we bet this will be a real hit in the household tonight.
Always refer to the product label for the most accurate ingredient and allergen information.
All-American Spice Blend(May be present Gluten)
mixed salad leaves
white wine vinegar
Preheat the oven to 240°C/220°C fan forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Sprinkle over the chicken stock, season with pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
While the potato is baking, roughly chop the tomato. Thinly slice the cucumber into rounds. Cut the chicken thighs in half. In a medium bowl, combine the All-American spice blend, the water, and a small drizzle of olive oil. Season with pepper. Add the chicken thigh and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the chicken, turning occasionally, until browned and cooked through, 8-10 minutes. Remove from heat and add the honey, turning until the chicken is well coated, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside! TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
While the chicken is cooking, finely chop the chives. In a small bowl, combine the sour cream and chives. Season to taste.
In a large bowl, combine a small drizzle of white wine vinegar and olive oil and season with a pinch of salt and pepper. Add the tomato, cucumber and mixed salad leaves to the bowl with the dressing and toss to coat.
Divide the All-American honey chicken, roast potatoes and salad between plates. Spoon over and juices from the pan. Serve with the chive sour cream.