Honey mustard chicken with spiced kumara and quinoa salad

By Nikki & Jordan Shearer

Featured in Capital #51
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No matter what your age it is likely that you had chicken for dinner at least once a week growing up and now serve it to your family regularly.

When time in the kitchen becomes less and less as a result of busy lives, this recipe is one that will not only feed the tribe but can be whipped up in no time at all. It also heroes the good carbohydrates, our very own kumara and the super grain, quinoa.

We add a bit of fancy with flavours from the Mediterranean, and to counterbalance the sweetness of the chicken we have added a good dollop of chilli paste.

Serves 4

Honey mustard chicken


1 onion, diced
3 cloves garlic, diced
2 Tbsp Edmond Fallot blackcurrant dijon mustard (you can pick this up from Moore Wilson’s.  Alternatively use another, wholegrain mustard or your own favourite)
3 Tbsp dijon mustard
½ cup runny honey
2 Tbsp olive oil
600g chicken tenderloins
salt and pepper
4 sprigs rosemary


Preheat oven to 200°C.

In a small pan, sauté the onion and garlic with 1 Tbsp olive oil until softened.

Put into an oven-safe dish (preferably with a lid – if not, tinfoil will suffice).

Mix together mustards, honey and olive oil.

Layer chicken tenderloins on top of the onion mixture, season with salt and pepper.

Pour mustard mix over top.

Place sprigs of rosemary around chicken, and bake for 20 minutes covered.

Remove lid/tinfoil, baste chicken with sauce, and bake uncovered for a further 20 mins or until chicken is golden.

Remove rosemary and serve.

Kumara and quinoa salad


1 cup brown rice and quinoa (makes 2 ½ cups cooked)
70g pine nuts
500g orange kumara (1 large kumara), peeled and cut into 1cm cubes
2 tsp sumac
1 tsp smoked paprika
2 tsp harissa paste
¼ cup olive oil
6–8 small balls labneh
½ pomegranate, seeds only
1 large handful of fresh rocket leaves, roughly chopped
pomegranate molasses


Cook the rice your prefered way; we use a rice cooker. Spread out on a tray to cool. Set aside.

Roast the pine nuts until golden, approx 10−15 minutes at 180°C.

In a medium mixing bowl add the spices, chilli and oil. Mix in the kumara. Pour onto a lined baking tray and bake at 180 for 15−20 minutes until kumara is cooked.

Remove seeds from pomegranate.

In a large salad bowl add the rice, kumara and rocket and using your hands mix together.

Add nuts, top with the labneh and sprinkle with the pomegranate seeds and a drizzle of pomegranate molasses.

Serve alongside the honey mustard chicken.


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