Tangy Chicken with Cauliflower Mash

Friday, 22 February 2013

Tangy Chicken with Cauliflower Mash

This is a delicious easy dinner for one. Just multiply the ingredients for each additional person if making for more.

I absolutely love balsamic vinegar and mustard and combining the two is genius. Why Id never thought to do it before I will never know. I found a similar recipe elsewhere, forgot where, but have simplified it here. 


Tangy Chicken

1 chicken thigh fillet
1 teaspoon mustard
1 teaspoon balsamic vinegar
1 clove of garlic minced
2 teaspoon olive oil

Salt and pepper to taste

Combine mustard, vinegar, garlic, 1 tablespoon olive oil and salt and pepper in a bowl and mix. Then coat chicken in marinade cover with cling film and place in fridge so the chicken can take on the delicious flavours of the marinade. Make cauliflower mash then get back to chicken.

In a small saucepan heat up 1 tablespoon olive oil then place chicken and over low heat and brown on both sides. The sugar in the vinegar does burn so keep it on low heat so the chicken can cook or else it will burn. Cook chicken about 5 minutes on each side and you find it is cooked in the middle ie not pink.

Cauliflower Mash

1/4 piece of cauliflower
1 teaspoon olive oil
1 tablespoon milk free margarine
Salt and pepper to taste

Boil cauliflower in small saucepan for about 5-10 minutes until very tender. Place all ingredients in a food processor and mix until it resembles mashed potatoes. Pulse and scrape down sides as you go along so it all gets mixed together. Season with cracked pepper when done. Delicious.


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