Preparation time15’
Cooking time25’
Level of difficultyEasy
400 gr. boneless or skinless chicken thighs, cut into bites
1 large egg
1 crushed chicken broth cube, without salt
200 gr. corn flakes
1 tablespoon whole weat flour
Salt
some olive oil
300 gr. Brussels sprouts, cut in half
1 onion cut into thin slices
2 tablespoons fresh thyme
For the Mustard and Honey Sauce:
30 gr. salted butter
50 gr. honey
40 gr. mustard
1 tablespoon lemon juice
1 teaspoon pepper
¼ teaspoon chili powder
¼ teaspoon smoked paprika
Salt
1. Preheat the oven to 200 °C. Line two baking trays with greaseproof paper.
2. In a bowl, beat the egg with the crushed broth cube. Put the chicken in the bowl with the egg and broth and mix. In another bowl put the corn flakes, the flour and a pinch of salt. Pass the chicken in batches through the corn flakes, pressing them to cover the chicken pieces. Place the chicken pieces in a pan. Sprinkle with olive oil.
3. Place the Brussels sprouts and onions in another pan and pour in 2 tablespoons of oil, salt and pepper.
4. Put the pans in the oven and bake for 20 minutes.
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