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Honey Dijon Chicken Thighs with Warm Kale Salad and Whipped Sweet Potatoes
Hoofdgerecht

Honey Dijon Chicken Thighs with Warm Kale Salad and Whipped Sweet Potatoes

1 u 15 minVoor 4Nutri-Score C€€
van @theremixkitchen9 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken thighs (boneless, skin-on)Vlees5 stukken
  • salt (to season)Kruiden en specerijen3 g
  • black pepper (to season)Kruiden en specerijen2 g
  • garlic powder (to season)Kruiden en specerijen3 g
  • Creole seasoning (to season)Kruiden en specerijen5 g
  • kale (chopped, rinsed and dried)Groente en fruit130 g
  • Brussels sprouts (shaved)Groente en fruit90 g
  • bacon (cooked and chopped, grease reserved)Vlees120 g
  • dried cranberriesVoorraadkast35 g
  • shallot (thinly sliced)Groente en fruit1 stuk
  • pumpkin seedsNoten en zaden35 g
  • pecans (chopped)Noten en zaden30 g
  • apple (half, diced)Groente en fruit1 stuk
  • pure maple syrupVoorraadkast45 ml
  • Dijon mustardVoorraadkast30 ml
  • garlic (clove, grated)Groente en fruit1 stuk
  • white wineDranken60 ml
  • chicken stockVoorraadkast120 ml
  • dried tarragonKruiden en specerijen1 g
  • apple cider vinegarVoorraadkast10 ml
  • sweet potatoes (large, roasted)Groente en fruit2 stukken
  • heavy creamZuivel45 ml
  • unsalted butter (melted)Zuivel35 g
  • brown sugarVoorraadkast12 g
  • ground cinnamonKruiden en specerijen2 g
  • vanilla paste or extractVoorraadkast3 ml

per portie

Voedingswaarden

479kcal

Koolhydraten
30 g
Eiwitten
30 g
Vetten
27 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Koekenpan
  • Mengkom
  • Pureestamper
  • Keukentang

stap voor stap

Bereiding

  1. Roast the sweet potatoes

    • Preheat the oven to 200 °C.
    • Roast the sweet potatoes until completely tender.
    Stap 1

  2. Whip the sweet potatoes

    • Mash the roasted sweet potatoes.
    • Combine with the heavy cream, melted butter, brown sugar, cinnamon, vanilla and a pinch of salt.
    • Whip until smooth and creamy.
    Stap 2

  3. Crisp the bacon

    • Cook the bacon until crispy.
    • Set the bacon aside and reserve some of the bacon grease.
    Stap 3

  4. Sauté the nut mixture

    • In the same pan, sauté the shallots with the pumpkin seeds, pecans and dried cranberries.
    • Set aside.
    Stap 4

  5. Sear the chicken

    • Season the chicken thighs with salt, black pepper, garlic powder and Creole seasoning.
    • Sear over medium heat on each side until golden.
    • Transfer to the oven at 200 °C to finish cooking through.
    Stap 5

  6. Start the dressing

    • In the same pan, sauté the garlic until fragrant.
    • Deglaze with the white wine and let it reduce by half.
    Stap 6

  7. Simmer the dressing

    • Add the chicken stock, Dijon mustard, apple cider vinegar, maple syrup, tarragon and black pepper.
    • Simmer over medium heat until reduced and thickened.
    Stap 7

  8. Massage the kale

    • Massage the kale with a small amount of the warm bacon grease until the leaves become tender.
    Stap 8

  9. Toss the warm salad

    • Add the Brussels sprouts, bacon, apples and sautéed nut mixture to the kale.
    • Toss with the warm dressing.
    Stap 9

  10. Build the bowls

    • Spoon the whipped sweet potatoes into bowls.
    • Top with the warm kale salad and the sliced chicken thighs.
    Stap 10
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