Turmeric and honey chicken

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

with warm roasted carrot bulgur 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℃ (fan bake). Boil the kettle.
1.TO COOK THE CHICKEN AND 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 the turmeric and honey glaze over the chicken and carrots and toss to coat in the glaze. Season with salt and bake in the oven for 10 mins.
2.TO PREPARE THE BULGUR WHEAT AND THE BROCCOLI:

Place boiling water from the kettle into a pot, season with salt and bring up to the boil over a high heat. Once boiling, add the bulgur wheat and cook for 7-8 mins until cooked through. Drain well into a sieve. Cut the broccoli into small bite sized pieces. Once the chicken and vegetables have been cooking for 10 mins, add the broccoli to the oven tray and bake for a further 6-8 mins or until the chicken is cooked through. Add the bulgur wheat and Cook for a further 1-2 mins. Remove from the pan into a salad bowl and allow to cool slightly.
3.TO FINISH ROASTED CARROT BULGUR:

Remove the mint leaves from their stalks and roughly chop. Add the cooked carrots, the broccoli and the mizuna to the salad bowl. Pour in the capsicum dressing, season with salt and pepper and toss to combine.
TO SERVE:

Spoon roasted carrot bulgur onto plates and top with turmeric and honey chicken. Crumble over the feta and sprinkle with the chopped mint.