Honey Mustard Chicken

I love using chicken thighs (either boneless, skinless or bone in, skin on!!)  for this – they are so full of flavour – and don’t take very long to cook!

Garnish with thinly sliced spring onions for a bit of color

12-14 small chicken thighs (bone in tastes great, but boneless if you prefer)

Preheat oven to 375 degrees

3 tbsp melted butter

3 tbsp honey

2 tbsp each:  dijon mustard and grainy mustard

1 tbsp yellow deli mustard

2 garlic cloves, minced

zest and juice of 1/2 lemon

1 tsp kosher salt

1 tsp freshly ground black pepper

Place chicken in baking dish, and combine the rest of the ingredients in small bowl.  Stir well and drizzle over chicken – rubbing and turning the chicken to coat well.  Finish with bone (or under side) up.  Roast for 20 minutes, turn chicken and roast for a further 20 minutes, basting with the honey mustard mixture again for the last 10 minutes.  Depending on the size of the chicken thighs, they might take longer to cook.  It is important for them to cook long enough to get this delicious bit of carmelization on the chicken – yum yum yum.

If you have used skinless, the chicken will still get a nice roasted, browned finish to it, but if you have kept the skin on, it will be irresistible!!

Honey Mustard Chicken

12 chicken thighs

(honestly you could use whatever portion of chicken you like!)

Preheat oven to 375.                 

1/3 cup honey

1/3 cup butter

1/3 cup dijon mustard

2 tbsp grainy dijon mustard

3 garlic cloves

1 lemon – zest and juice

1 tsp kosher salt

1 tsp freshly ground pepper

Dust chicken with lemon zest, salt and pepper – set aside.

Combine all the other ingredients and heat through just until easy to blend.

Place chicken in roasting dish, pour honey lemon mixture over, turning to coat.

(I find it easiest to do this in the baking dish – just put it in the oven while the oven is heating up for a few minutes –  long enough for the butter to melt – then the rest will blend easily)

Bake chicken until juices run clear.  If you are using small pieces, i.e, chicken thighs it will be about 45 minutes, longer for larger pieces.

Serve with a plain side, like white rice, so you can drizzle the yummy juices over.  If you have used chicken pieces with skin on you will need to strain the fat off first ….

Fettuccine Alfredo ….ish

I love pappardelle pasta – if you make (or buy good quality) pasta these hearty noodles are so perfect for holding on to a sauce.  Tonight’s version was a way of using up leftover chicken from my Moroccan Spice Chicken. Another favorite to serve with the alfredo is panko crusted chicken – love the crunchy texture with the creamy pasta.

500 gm pappardelle pasta

kosher salt

1/2 cup butter

2 leeks (white and tender green parts) thinly sliced

1/2 cup sliced red onion

2 garlic cloves, minced

1/3 cup good white wine

1 tsp mustard powder (or dijon mustard)

2 cups heavy cream

1 cup cheese (I like to use mostly parmesan reggiano, but you can add a bit of other cheese as well, mozzarella, ementhal, romano … etc)

chili flakes

salt and pepper

cooked chicken/prawns/ham – whatever you have left in the fridge … or leave it as is – you will still think it is the best alfredo!

Melt butter in saucepan – add leeks and onions, cooking until tender and translucent.

While onions are cooking, add your pasta to the boiling water and cook just until al dente.  Remove from heat, drain and keep warm.

To your onions, add garlic cloves, mustard, white wine, chili flakes to taste (start with 1/2 tsp and see how you like it!), and cream.  Heat through, remove from heat and stir in cheeses. If you are adding any of the cooked protein, this is the time to do it.

Toss it all together, season to taste with salt and pepper. Serve with extra parmesan cheese to grate over the top.

Citrus Marinated Chicken

Chicken thighs that have been marinated for at least 24 hours are perfect for grilling

6-8 chicken thighs

1 generous tbsp dijon mustard

2 garlic cloves, minced

1/2 lemon, sliced

1/2 lime, sliced

1 tbsp freshly chopped herbs, i.e, basil, rosemary, parsley – experiment…

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

Put all marinade ingredients in ziplock bag and give it a good squish.  Once all ingredients are smooth, add the chicken and marinate – the longer the better.

Grill and enjoy!  Serve with freshly sliced lemon/lime and chives.

Perfect with Orzo Greek Pasta