Spicy Honey and Mustard Chicken

Recipe tags

• Spicy
• Dinner

Ingredients

• 500 g Mini Chicken Breast Fillets
• 750 g White Potatoes
• 2 handfuls Green Beans
• 4 Tbsp Mango Chutney
• 2 Tbsp Honey
• 2 Tbsp Worcestershire Sauce
• 4 Tsp Garlic Powder
• 2 Tsp Piri Piri Sauce
• 4 Tbsp Red Wine Vinegar
• 4 Tsp Wholegrain Mustard
• 2 Pinch Salt
• 2 Pinch Pepper
• 1 Tsp Paprika
• 1 Tbsp Olive Oil

Method

1. Prepare the potatoes by peeling and chopping into small chunks. Use some kitchen roll to pat them dry before putting them in the air fryer basket. Toss them in the olive oil, 2 tsp garlic powder, paprika and 1 pinch of salt and pepper. Put them on 180 degrees Celsius in the air fryer for 30 minutes. Be sure to move around the basket for an even crispiness.
2. Pre-heat the oven to 200 degrees Celsius (180 degrees Celsius if fan assisted).
3. Next, prepare the sauce for the chicken. Using a large oven proof dish (large enough to spread the chicken out) add the mango chutney, honey, Worcestershire sauce, 2 tsp garlic powder, piri piri sauce, red wine vinegar, wholegrain mustard, and some salt and pepper. Stir around to mix together and add the mini chicken breast fillets so that they're spread out and covered in the sauce. Add to the middle shelf of the oven for 25 minutes.
4. About 5-10 minutes before the end of the cooking, cook your green beans or other veg according to instructions and how you prefer them.

Notes

• A spicy twist on a classic dish
• It may look like a lot of ingredients but these should mostly be in your pantry already.
• It may look like a dish that takes a long time but once everything is prepared and in the oven it's really a waiting game so you can crack on with other things!

Tips

• Add some fresh veg to this dish if you have it. Green beans work well with the flavours and textures of this dish.
• You can prepare this dish ahead of time. "Blanch" the potatoes to stop them discolouring, you can do this by parboiling or air fry/roast at a low temperature (150 degrees Celsius) for 15 minutes. Prepare the chicken as per step 2 and 3 and leave in the fridge until ready to cook.

Swaps and substitutes

• If you don't want to make crispy roast potatoes or don't have time, boiled rice works just as well, or just chuck some chunky chips into your air fryer or oven. Naught but so nice, and a timesaver!
• If you don't like as much spice leave out the piri piri sauce and add another tablespoon of mango chutney.
• I use paprika and garlic powder to season the roast potatoes but you can use whatever your favourite seasoning is. Garlic powder with a sprinkle of dry rosemary also works well.
• You can use an oven for the potatoes instead of an air fryer. You're using it anyway for the chicken. I just think you get a more even crispiness in an air fryer.
• You can use full chicken breasts instead of mini fillets. Allow one chicken breast per person. Increase the cooking time by 5-10 minutes and check that the juices run clear before serving.

No-waste tips

• Potatoes are a fresh vegetable but should keep in a dark, cool place for around a week or so. If you have a large amount, look at other recipes with potatoes to add to your meal planner this week.