What are the main ingredients in Mustard-glazed Cabbage & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Mustard-glazed Cabbage & Chicken?

Calories: 1001, Carbs: 100 grams, Fat: grams, Protein: 62.7 grams, Sugar: 29.6 grams, Salt: 821 grams

How do I prepare Mustard-glazed Cabbage & Chicken?

I MUSTARD-MIT - I’M HUNGRY!: Preheat the oven to 200°C. Pat the chicken dry with paper towel. Place on a roasting tray with the onion wedges and the cabbage chunks. Coat in oil, ½ the honey-mustard, the NOMU rub, and seasoning. Roast in the oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway). SOME NICE RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. LEVEL UP THE FLAVOUR: When the roast is done, remove the roasted garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the chopped garlic, the remaining honey-mustard, and seasoning. ALL OF THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. REUNITE THE VEGGIES: When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic cloves over the tray. Roast until cooked through. A HOMEMADE FEAST: Plate up the roasted chicken & veg. Serve with the fluffy rice. Drizzle over the garlic-y honey-mustard. Sprinkle over the toasted almonds and garnish with the remaining thyme sprigs. Beautiful work, Chef! MAKE THE GREEN BEANS: In a bowl, combine the sliced green beans, ½ the rinsed thyme (to taste), a drizzle of oil, and seasoning. Set aside.

What should be prepared from my kitchen to make Mustard-glazed Cabbage & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Mustard-glazed Cabbage & Chicken

Dripping honey combined with sharp Dijon mustard & rich roasted garlic will make a gorgeous sauce for your crispy roast chicken. Sided with a veggie medley of roasted onion, cabbage & green beans, plus a showering of nutty toasted almonds. It’s time to dine!

Mustard-glazed Cabbage & Chicken

with basmati rice & green beans

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Cabbage
Chicken
Free-range Chicken Pieces
Fresh Thyme
Garlic Clove
Garlic Cloves
Green Beans
Honey-mustard
NOMU Roast Rub
Onion
Onions
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Mustard-glazed Cabbage & Chicken

Serves 1

I MUSTARD-MIT - I’M HUNGRY!
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Place on a roasting tray with the onion wedges and the cabbage chunks. Coat in oil, ½ the honey-mustard, the NOMU rub, and seasoning. Roast in the oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway).
SOME NICE RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE GREEN BEANS
In a bowl, combine the sliced green beans, ½ the rinsed thyme (to taste), a drizzle of oil, and seasoning. Set aside.
REUNITE THE VEGGIES
When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic clove over the tray. Roast until cooked through.
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEVEL UP THE FLAVOUR
When the roast is done, remove the roasted garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the chopped garlic, the remaining honey-mustard, and seasoning.
A HOMEMADE FEAST
Plate up the roasted chicken & veg. Serve with the fluffy rice. Drizzle over the garlic-y honey-mustard. Sprinkle over the toasted almonds and garnish with the remaining thyme sprigs. Beautiful work, Chef!

Free-range Chicken Pieces - 2
Onion - 1
Cabbage - 100g
Honey-mustard - 35ml
NOMU Roast Rub - 7,5ml
White Basmati Rice - 75ml
Green Beans - 80g
Fresh Thyme - 3g
Garlic Clove - 1
Almonds - 10g

Download the Recipe

Serves 2

I MUSTARD-MIT - I’M HUNGRY!
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Place on a roasting tray with the onion wedges and the cabbage chunks. Coat in oil, ½ the honey-mustard, the NOMU rub, and seasoning. Roast in the oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway).
SOME NICE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE GREEN BEANS
In a bowl, combine the sliced green beans, ½ the rinsed thyme (to taste), a drizzle of oil, and seasoning. Set aside.
REUNITE THE VEGGIES
When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic cloves over the tray. Roast until cooked through.
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEVEL UP THE FLAVOUR
When the roast is done, remove the roasted garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the chopped garlic, the remaining honey-mustard, and seasoning.
A HOMEMADE FEAST
Plate up the roasted chicken & veg. Serve with the fluffy rice. Drizzle over the garlic-y honey-mustard. Sprinkle over the toasted almonds and garnish with the remaining thyme sprigs. Beautiful work, Chef!

Free-range Chicken Pieces - 4
Onion - 1
Honey-mustard - 70ml
Cabbage - 200g
NOMU Roast Rub - 15ml
White Basmati Rice - 150ml
Green Beans - 160g
Fresh Thyme - 5g
Garlic Cloves - 2
Almonds - 20g

Download the Recipe

Serves 3

I MUSTARD-MIT - I’M HUNGRY!
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Place on a roasting tray with the onion wedges and the cabbage chunks. Coat in oil, ½ the honey-mustard, the NOMU rub, and seasoning. Roast in the oven until cooked through and becoming crispy, 35-40 minutes (shifting halfway).
SOME NICE RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE GREEN BEANS
In a bowl, combine the sliced green beans, ½ the rinsed thyme (to taste), a drizzle of oil, and seasoning. Set aside.
REUNITE THE VEGGIES
When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic cloves over the tray. Roast until cooked through.
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEVEL UP THE FLAVOUR
When the roast is done, remove the roasted garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the chopped garlic, the remaining honey-mustard, and seasoning.
A HOMEMADE FEAST
Plate up the roasted chicken & veg. Serve with the fluffy rice. Drizzle over the garlic-y honey-mustard. Sprinkle over the toasted almonds and garnish with the remaining thyme sprigs. Beautiful work, Chef!

Free-range Chicken Pieces - 6
Onions - 2
Honey-mustard - 105ml
Cabbage - 300g
NOMU Roast Rub - 22,5ml
White Basmati Rice - 225ml
Green Beans - 240g
Fresh Thyme - 8g
Garlic Cloves - 3
Almonds - 30g

Download the Recipe

Serves 4

I MUSTARD-MIT - I’M HUNGRY!
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Place on a roasting tray with the onion wedges and the cabbage chunks. Coat in oil, ½ the honey-mustard, the NOMU rub, and seasoning. Roast in the oven until cooked through and becoming crispy, 35-40 minutes (shifting halfway).
SOME NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE GREEN BEANS
In a bowl, combine the sliced green beans, ½ the rinsed thyme (to taste), a drizzle of oil, and seasoning. Set aside.
REUNITE THE VEGGIES
When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic cloves over the tray. Roast until cooked through.
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEVEL UP THE FLAVOUR
When the roast is done, remove the roasted garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the chopped garlic, the remaining honey-mustard, and seasoning.
A HOMEMADE FEAST
Plate up the roasted chicken & veg. Serve with the fluffy rice. Drizzle over the garlic-y honey-mustard. Sprinkle over the toasted almonds and garnish with the remaining thyme sprigs. Beautiful work, Chef!