Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 20grams butter
- 1tablespoons honey
- 1 lemon, juiced
- 180grams pecans
- 1teaspoons Dijon mustard
- 300grams baby leaf salad mix
- 1/2 cup olive oil
- 1/4 cup caster sugar
- 4 croc egg plums, sliced
- 4 chicken thighs
Method
Step 1 of 5
Preheat oven to 180°C. Line two baking trays with baking paper.
Step 2 of 5
To make the honey mustard dressing, combine olive oil, mustard, honey and lemon juice in a small bowl. Season to taste.
Step 3 of 5
Toss chicken thighs in half of the dressing and reserve the rest. Place chicken thighs onto one of the prepared trays and bake for 35-40 minutes or until chicken is cooked through. Thinly slice meat from the bone.
Step 4 of 5
Meanwhile, to make the caramelised pecans, place pecans, caster sugar and butter in a small saucepan over medium heat. Cook, stirring for 5 minutes or until caramelised. Pour pecan mixture out onto the other prepared tray and carefully spread with spatula. Leave to cool, then roughly chop.
Step 5 of 5
To assemble the salad, toss together chicken with sliced plums and baby leaf salad mix. Drizzle with reserved dressing and sprinkle with caramelized pecans to serve.
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