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

1 h 15 minServes 4Nutri-Score C€€
from @theremixkitchen9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, skin-on)Meat5 pieces
  • salt (to season)Spices3 g
  • black pepper (to season)Spices2 g
  • garlic powder (to season)Spices3 g
  • Creole seasoning (to season)Spices5 g
  • kale (chopped, rinsed and dried)Produce130 g
  • Brussels sprouts (shaved)Produce90 g
  • bacon (cooked and chopped, grease reserved)Meat120 g
  • dried cranberriesPantry35 g
  • shallot (thinly sliced)Produce1 piece
  • pumpkin seedsNuts & seeds35 g
  • pecans (chopped)Nuts & seeds30 g
  • apple (half, diced)Produce1 piece
  • pure maple syrupPantry45 ml
  • Dijon mustardPantry30 ml
  • garlic (clove, grated)Produce1 piece
  • white wineBeverages60 ml
  • chicken stockPantry120 ml
  • dried tarragonSpices1 g
  • apple cider vinegarPantry10 ml
  • sweet potatoes (large, roasted)Produce2 pieces
  • heavy creamDairy45 ml
  • unsalted butter (melted)Dairy35 g
  • brown sugarPantry12 g
  • ground cinnamonSpices2 g
  • vanilla paste or extractPantry3 ml

per serving

Nutrition

479kcal

Carbs
30 g
Proteins
30 g
Fat
27 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Mixing bowl
  • Potato masher
  • Tongs

step by step

Method

  1. Roast the sweet potatoes

    • Preheat the oven to 200 °C.
    • Roast the sweet potatoes until completely tender.
    Step 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.
    Step 2

  3. Crisp the bacon

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

  4. Sauté the nut mixture

    • In the same pan, sauté the shallots with the pumpkin seeds, pecans and dried cranberries.
    • Set aside.
    Step 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.
    Step 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.
    Step 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.
    Step 7

  8. Massage the kale

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

  9. Toss the warm salad

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

  10. Build the bowls

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