Fonio with roasted honey mustard chicken and potatoes topped with cherry tomatoes

Ingredients

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the honey, mustard, garlic, paprika, salt, and pepper until smooth. Reserve 1/4 cup of the mixture for later.
In a large bowl, toss the chicken breasts with the remaining honey mustard mixture until well coated.
In a separate bowl, toss the chopped potatoes and apple with the olive oil, thyme, salt, and pepper until well coated.
Arrange the chicken breasts, apple and potatoes on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until the chicken is cooked through and the potatoes are golden and tender.
While the chicken and potatoes are cooking, rinse the fonio in cold water and drain.
In a medium-sized pot, bring the water and turmeric to a boil. Add the fonio and stir well. Cover the pot and reduce the heat to low. Let the fonio cook for 5-7 minutes or until all the water is absorbed. Remove from heat and fluff with a fork.
When the chicken and potatoes are done, remove them from the oven and let them cool for a few minutes.
To serve, divide the fonio between four plates. Top each plate with a chicken breast and a scoop of roasted potatoes. Drizzle the reserved honey mustard and soya sauce over the chicken and top with cherry tomatoes. Enjoy your delicious fonio with roasted honey mustard chicken and potatoes topped with cherry tomatoes!