Sticky chicken with colcannon
Sticky chicken with colcannon
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Ingredients
Method
Preheat the grill to medium-high and put a shelf towards the top of the oven. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil, then simmer for 8 minutes. Add the cabbage and simmer for another 4 minutes. Drain in a colander and allow to steam dry for a minute, then tip back into the pan. Add the salad onions, butter and milk; season and mash together.
Meanwhile, in a shallow dish, mix both mustards with the honey. Season the chicken breasts on both sides, then add to the honey-mustard marinade, turning to coat. Discard any excess marinade and transfer the chicken to a lined baking tray.
Grill the chicken for 4-5 minutes on each side or until fully cooked through, the juices run clear and no pink meat remains. Rest the chicken for a couple of minutes, then slice and serve with the colcannon. Steamed green vegetables go nicely, too, if liked.
