Turmeric and honey chicken

Name: Turmeric and honey chicken
Cook time: 25 min
Yield: 2

with citrus carrot barley and feta

Ready in around 25 mins

RECIPE FACT:

India is the largest producer of turmeric, the sunshine spice!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO COOK THE CHICKEN AND THE CARROTS:

Line an oven tray with baking paper. Place the carrot batons on the tray. Remove the free-range chicken thighs from their packaging and slice into 3 even pieces. Place the chicken on the tray, spoon over the turmeric and honey glaze and toss to coat in the glaze. Spray with the carrots and chicken with oil, season with salt and bake in the oven for 12-15 mins.
2. TO PREPARE THE CITRUS BARLEY:

Using half the broccoli, cut into small bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccoli, season with salt and cook for 4-5 mins stirring occasionally to create a char. Open the bag of steamed barley, squeezing gently on the bag to break up any large clumps and add to the pan. Cook for a further 1-2 mins. Remove from the pan into a salad bowl and allow to cool slightly.
3. TO FINISH THE CITRUS AND CARROT BARLEY:

Remove the mint leaves from their stalks and roughly chop. Add the cooked carrots to the salad bowl, rocket and crumble over the feta. Pour in the orange dressing season with salt and pepper and toss to combine.
TO SERVE:

Spoon citrus and carrot barley onto plates and top with turmeric and honey chicken. Sprinkle over chopped mint.