Honey, mustard and rosemary glazed chicken // Mixed grains // Warm tomatoes // Baked aubergine

I love marinading stuff. It’s so quick and easy to do, and it makes a shed load of difference to your evening meal. You also look forward to your dinner alllllll day.
I  have to tell you about these ready to eat grain pouches from Merchant Gourmet too. My mum introduced me to them last time I was home and I can’t get enough of them. They are so quick and easy to prepare, saving lots of faff time. I love roasting vegetables and mixing them with these and some rocket.

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Anyhooo, back to the marinading. You need to leave this for at least an hour, but it’s best to make it at least twelve hours ahead. It really does make a difference to the flavour.


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You will need: 

For the marinade:

1 chicken thigh
2 cloves garlic, chopped finely
1 tbsp dijion mustard
2tbsp honey
2tbsp vegetable oil
2tbsp white wine vinegar
1tbsp chopped rosemary, chopped finely

For the grains:

1/2 pack Merchant Gourmet mixed grains
1/4 cucumber, diced
2 slices tomato, diced
Splash of balsamic vinegar

For the veg:

1/2 an aubergine
1 vine tomato
salt
oil

Place the chicken thigh in a small plastic sandwich bag. Combine the rest of the ingredients for the marinade in a bowl, beat with a fork and pour into the bag. Shake so the thigh is covered and leave for up to 24 hours in the fridge.

When you’re ready to cook, slice the aubergine into discs and place on a baking tray. Sprinkle evenly with salt and leave to sit for half an hour. You will see that the salt helps aubergine to release water which will make it less mushy as it roasts. After 30 mins wipe the discs down with kitchen paper and sprinkle with oil and a little pepper. Place into the oven and roast for about 35 minutes, or until golden brown (you’ll be able to take them out at the same time as the chicken).

Spread some baking parchment on a tray and put the chicken thigh in the middle. Place into the oven, putting the left over marinade in a saucepan. Cook the chicken for about 35 minutes in total, or until the juices run clear.

Heat the marinade for about three minutes, until it thickens. After about 15 minutes of cooking, remove the chicken from the oven and add the rest of the marinade over the top. Flip the aubergines too.

Thinly slice the tomatoes and place on the tray with the aubergines to warm, for about 10 minutes.

Cook the grains by placing them in the microwave for 1 minute (or according to the packet instructions of the type you’re using). Pour half the pack into a bowl, and add the cucumber and tomato. Add a tiny bit of balsamic and mix.

To plate up, place the aubergines in a circle, overlapping with the tomatoes. Pile the grains in the middle. Top with the chicken, drizzling any of the juices over the top. Enjoy!

 

 

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