MUSTARD CHICKEN AND GINGER CARROTS
INGREDIENTS (SERVES 2)
500g chicken thigh fillets
3 tbs of pre-made seasoned flour (salt and pepper)
garlic infused oil, drizzle
1/2 cup chicken stock
1 tbs honey
1 tbs balsamic vinegar
1 tsp oyster sauce
1 tsp worcestershire sauce
2 tbs soy sauce
2 tbs whole mustard seeds
8 whole carrots
1 garlic clove, crushed
1 tsp cumin
2 tbs garlic infused canola oil
1 tbs honey
basil vinegar, drizzle
1 tsp sesame seeds
small bunch of parsley to garnish
Preheat oven to 180 degrees.
Place the chicken in a zip lock back and add your seasoned flour, seal it up and give it a good shake. Turn the heat on your fry and add enough oil to coat the pan and start to fry your chicken.
While the chicken is frying, place chicken stock, honey, balsamic vinegar, oyster sauce, worcestershire sauce, soy sauce, squeeze the cheeks cut from one lemon and whole mustard seeds in a medium bowl.
Once the chicken is fried transfer into a roasting tray and pour the liquid over the chicken and put in the oven for 30-45minutes.
When making the carrot salad start by turning the heat back on your fry pan and firstly add the carrots, garlic, cumin, oil, honey and a splash of water to de-glaze the rest of the pan and then add the butter, basil vinegar and sesame seeds. Turn the heat off so the carrots aren't cooked completely and continue cooking them, adding a dash of water if necessary, when the chicken is about 2minutes away.
To plate up put a couple of pieces of chicken, pour over the glaze add the carrots and garnish with some parsley.