Honey Mustard Chicken With Kumara Carrot Mash

Ingredients

Prep Time Does Not Include Marinating Time

• 16 chicken tenders (mine were small and I put 2 to a skewer.)
• 1 tablespoon grainy mustard
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 tablespoons white wine vinegar

Mash

• 3 kumara (sweet potato)
• 2 carrots
• 2 garlic cloves, sliced thinly
• 1 tablespoon butter
• 1 tablespoon cream
• 1 tablespoon fresh thyme leave

Sauce Extra

• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon grainy mustard
• 3 tablespoons honey

Directions

1. 1

   Place all the marinade ingredients in a bowl or storage container mix chicken in and toss to completely coat chicken, refrigerate several hours or overnight.

2. 2

   Soak 8 skewers for about an hour to prevent burning, thread chicken onto skewers, 2 tenders to each skewer, cook chicken in a pan or grill or BBQ until browned on both sides and cooked through, basting from time to time with reserved marinade.

3. 3

   Meanwhile, boil, steam or microwave kumara, carrot and garlic, until tender, drain, in a medium bowl add cream, butter and the veg, mash until smooth, stir in thyme.

4. 4

   Add any remaining marinade, left over after basting the chicken with the extra sauce ingredients in a small sauce pan and bring to boil.

5. 5

   To Serve: Place mash on plates top with skewers drizzle with sauce and serve the remaining sauce on the side.