Instructions
step 1 Season chicken thighs with salt and pepper. Sear in a hot pan with oil until browned, then brush with sauce and bake at 200°C (400°F) for 25–30 minutes until cooked through and glazed.
step 2 Boil potatoes until tender. Drain and cool. Mix with mayo, mustard, salt, and pepper. Garnish with parsley.
step 3 Mash cooked butternut with butter, salt, and pepper until smooth.
step 4 Sauté chopped spinach in butter for 2–3 minutes, then stir in cream. Cook until thick and creamy. Season to taste.
step 5 Warm baked beans in a small saucepan with paprika if using.
step 6 In a bowl, mix beetroot with vinegar, sugar, and salt to make a quick relish.
step 7 Combine avocado, cucumber, mayo or yogurt, chili (if using), and seasoning in a bowl to make the salad.
step 8 Arrange the glazed chicken and all sides on a plate and serve warm or at room temperature.
Storage and Reheating Tips
Store each component in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or microwave. Sides like spinach, butternut, and beans can be reheated gently on the stovetop. Serve the cucumber-avocado salad and beetroot c
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