Walnut crumbed chicken

Name: Walnut crumbed chicken
Cook time: 25 min
Yield: 4

with kumara mash and a mushroom and mustard sauce

Ready in around 25 mins

RECIPE FACT:

Walnuts are the oldest food that grows on trees known to man. Dating back to 7000 b.c.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C fan bake.
1. TO COOK THE WALNUT CRUMBED CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut into 3 even pieces then place on an oven tray with baking paper. Peel the red onion and cut into 1 cm wedges and place around the chicken. Sprinkle the walnut crumb over the chicken then drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 10 mins. Trim the ends off the courgette, cut in half lengthways and cut into 1 cm halfmoons. Add to the tray and cook for a further 10 mins.
2. TO MASH THE KUMARA:

Heat 3 tbsp of butter in a medium pot over a medium heat. Once melted add the steamed kumara and 1/3 cup of milk with ½ tsp salt. Cook for 3-4 mins until kumara is heated right through. Mash with a wooden spoon or potato masher. Cover to keep warm.
3. TO COOK THE MUSHROOM MUSTARD SAUCE:

Thinly slice the mushrooms. Heat a drizzle of olive oil in a non-stick frying pan over medium-high heat. When the pan is hot add the mushrooms and cook for 3-4 mins then add the mustard sauce and bring up to a simmer. Turn off the heat and season with salt and pepper.
To serve:

Divide the kumara mash between plates then top with roasted veg and walnut crumbed chicken. Serve with mushroom and mustard sauce.