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Categories:
tomato sauce whole-grain mustard honey chicken winglets vegetable butternut squash chicken bouillon cube spring onions frozen peas parsley
Viewed: 46 - Published at: 2 years agoIngredients
- 1/2 cup tomato sauce
- 1/4 cup whole-grain mustard
- 1/2 cup honey
- 2 3/4 lb chicken winglets, scored
- 1 tbsp vegetable or olive oil
- 1 2/3 lb butternut squash, peeled, seeded, cut into 3/4 inch pieces
- 1 None small chicken bouillon cube, crushed
- 2 None spring onions, thinly sliced
- 2.5 oz frozen peas
- 2 tsp finely chopped fresh parsley
Method
- Preheat oven to 425°F. Place a greased wire rack over a baking tray lined with foil. Combine tomato sauce, mustard and honey in a bowl. Season. Add chicken and toss to coat. Place chicken in a single layer on prepared rack. Bake for 25 mins, turning occasionally, or until browned and cooked through.
- Meanwhile, heat oil in a deep frying pan over medium heat. Cook squash for 8 mins, or until almost soft. Stir in crushed bouillon cube, onions and 1/2 cup water. Simmer, stirring occasionally, for 2 mins. Add peas and cook for 3 mins, or until sauce reduces. Stir in 1/2 the parsley.
- Divide squash mixture between serving plates. Top with chicken and sprinkle with remaining parsley. Serve.
