200g Chantenay carrots, trimmed
350g pack chicken mini breast fillets
1 leek, thickly sliced
1 tbsp wholegrain mustard
1 tbsp Worcestershire sauce
2 tbsp maple syrup
500g pack parsnips, peeled and diced
1 tsp Cooks’ Ingredients
Piri Piri Rub
1. Preheat oven to 200°C, gas mark 6. Cook the carrots in a pan of boiling water for 5 minutes; drain.
2. Place the chicken, carrots and leek in a roasting tin. Mix together the mustard, Worcestershire sauce and maple syrup, season and toss with the chicken and vegetables. Roast for 20-25 minutes or until the chicken is cooked through with no pink meat.
3. Meanwhile, cook the parsnips in a pan of boiling water for 15 minutes or until tender; drain. Return the parsnips to the pan and add the piri piri rub with 1 tbsp juices from the chicken and cook for 30 seconds. Mash, season and serve with the chicken on top.
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