Creamy honey mustard chicken bake with steamed green beans

Prep Time: 10

Cook Time: 33

Total Time: 43

Servings people

Appliance/Function:

Bring a steamer pot of hot tap water to a boil. Pray a baking dish with oil spray. Preheat the oven to 180 °C.

Wash and dice 600 g potatoes into 2cm cubes. Add the potato to the steamer pot and cook for 8 minutes or until starting to become tender. Remove potatoes from the steamer pot and place in the prepared baking dish. Reserve the steamer pot with water.

Season 600 g chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large frypan and sear chicken for 2-3 minutes on each side. Remove from the pan and place on top of the potatoes in the baking dish. Reserve the pan.

Peel and mince 2 cloves garlic. Peel and finely dice 1 brown onion. Heat 1 tbsp olive oil in the reserved frypan on medium heat. Add onion and garlic and cook for 2 minutes, until softened. Add 2 tbsp honey, 2 tbsp whole grain mustard and 1 sprig thyme and cook for 2 minutes. Add 400 ml coconut cream and stir to combine. Season with salt and pepper, remove from heat. Pour the sauce over the potatoes and chicken and bake for 25 minutes or until bubbling and golden on top.

When the chicken has 5 minutes of cooking time remaining, bring the reserved steamer pot back to a boil - top up with water if needed. Add 2 cups green beans and cook for 5 minutes or until tender. Meanwhile, grate ¼ cup parmesan cheese.

Divide the creamy honey mustard chicken between plates with the steamed beans on the side. Sprinkle with the parmesan cheese.