MUSTARD + MAPLE CHICKEN WITH COLESLAW AND A WARM COURGETTE SALAD

Last week was calm. I only had a three day work week, the clocks changed and the sun is still shining when I get home. Mat's been making our home even more homely and cooking up a storm.
I really love cooking and planning meals and then photographing them and sharing them with all of you but sometimes it is nice to come home and have a yummy meal and a lovely glass of wine put in front of you.
That's what I got on Wednesday - tangy Mustard Chicken, Spicy Coleslaw and a Warm Courgette salad - finger-lickingly yummy. I could get used to it ;)

And because it was so good I thought I'd share it with all you lovely people.

Hope you enjoy!








SERVES 3-4
PREPARATION 15mins
COOKS 50mins

INGREDIENTS
For the chicken

• 6-9 chicken thigh fillets
• 2tbsp wholegrain mustard
• 1tbsp dijon mustard
• 3tbsp maple syrup
• 1/2tsp marjoram or Provençal spices
• 2 garlic cloves, crushed
• salt and pepper to season

For the Coleslaw

• 1/2 white cabbage, finely sliced, ideally using a mandolin slicer
• 1 carrot, finely sliced, ideally using a mandolin slicer
• juice of 2 limes
• 1 red chilli, finely chopped
• 3tbsp mayo
• salt and pepper
  

For the Courgette Salad

• 2-3 medium sized courgettes, cut into ribbons using a potato peeler
• virgin olive oil
• salt and fresh black pepper
• 1 red chilli, finely chopped
• 1 garlic clove, crushed
• 15g pine nuts, toasted
• 1 lemon, juiced
• 20g parmesan, grated 

PREPARATION METHOD

1. Pre-heat the oven to 190˚C.
2. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Season the bottom of the chicken thighs with salt and pepper. Place in a glass baking dish and evenly spread the mustard mix over the top of the chicken. Bake for 45-50 minutes or until golden brown and the juices run clear.
3. In the meantime combine all the coleslaw ingredients in a large bowl, taste for seasoning and set aside.
4. Toss the courgettes with some olive oil and salt and pepper. Evenly distribute on a baking tray and place in the oven. Cook for about 30 minutes or until the courgettes are soft and start to crisp.
5. Meanwhile, in a bowl, mix together the chillies, parsley, garlic and pine nuts. Once the courgette is cooked add to the bowl then drizzle with a little more olive oil and the lemon juice and mix to coat. Sprinkle over the parmesan.
6. Serve the chicken alongside your coleslaw and courgette salad.