Honey mustard potatoes with chicken tenders and coleslaw
Discover this delicious combination of golden-brown honey mustard potatoes, chicken drumsticks and fresh coleslaw. The skin of the potatoes is packed with fibre, so you can put a nutritious meal on the table with ease!
Ingredients:
For the coleslaw:
- 150 g carrot, strips
- 300 g white cabbage, strips
- 1 onion, in half rings
- 3 tbsp mayonnaise
- 1 tbsp white wine vinegar
- Pepper and salt, to taste
For the chicken kebabs:
- 800 g chicken drumsticks
- Pepper and salt, to taste
- 1 tbsp sunflower oil
For the honey mustard potatoes:
- 2 tbsp sunflower oil
- 800 g Cêlavìta half peeled potatoes
- 1 tbsp coarse mustard
- 2 tbsp honey
- Pepper and salt, to taste
Possibly finely chopped parsley
Preparation
Step 1:
For the coleslaw, mix the carrot and white cabbage strips, with the sliced onion, mayonnaise and white wine vinegar. Season the salad with salt and pepper. Put the salad in the fridge for at least an hour. You can also make it perfectly well a day in advance.
Step 2:
Preheat the oven (210°C). Season the chicken drumsticks with salt and pepper and drizzle with some sunflower oil. Bake the chicken drumsticks for about 25 min until cooked and crispy.
Step 3:
Heat a spacious frying pan with 2 tablespoons of sunflower oil. Fry the potatoes over medium-high heat for about 10 minutes until golden brown. Shake the potatoes regularly. After 10 minutes, add the coarse mustard and honey and continue frying the potatoes for about 5 minutes on medium heat until golden brown. Finally, add the fried chicken drumsticks to the pan and shake them nicely through the baby potatoes. Season the baby potatoes and chicken drumsticks further with salt and pepper.
Sprinkle some finely chopped parsley over the dish for colour if necessary.
