Pan-seared Chicken
- 1 pc chicken breast
- 1 tbsp Malaysian palm oil
- Seasoning
Roast vegetables
- 4 purple baby carrots
- 4 orange baby carrots
- 4 white baby carrots
- 5 yellow baby carrots
- 4 baby potatoes
- 4 garlic cloves, chopped
- 3 tsp fresh thyme
- 1 tbsp Malaysian palm oil
- Seasoning
Mustard
- 20 g Dijon mustard
- 1 no lemon juice
- 5 g fresh thyme
- 3 tbsp Malaysian palm oil
- Seasoning
Pan-seared Chicken
- Place the chicken in a frying pan and cook on high heat using Malaysian palm oil until the skin become crispy.
- Cook approximately 4 min on each side and finish it the oven if necessary; 7-8min at 160°C.
Roast Vegetables
- Peel and clean vegetables, and cut the baby potatoes in wedges.
- Place all vegetables on a roasting tray.
- Sprinkle Malaysian palm oil, add fresh thyme leaves and seasoning.
- Sprinkle with Malaysian palm oil and cook for 20 min at 200°C.
Mustard sauce
- After cooking the chicken, remove the extra oil from the pan and place back the frying pan onto the stove.
- When the pan is hot, add lemon juice and a bit of water then add the mustard. Let it simmer.
- Mix well, and add the Malaysian red palm oil into the reduced liquid, to emulsify the sauce. Add fresh thyme leaves and seasoning.