Baked honey mustard chicken
It’s been a busy wee week in the McKenzie household. I’ve been starting to think about maybe putting my flat up for sale which has opened up a whole big ol’ can of worms with me realising I had a lot more little diy jobs that needed doing than I initially realised. It’s almost enough to make to say ‘you know what, never mind, this place is just fine’, but that would be admitting defeat and I’m not one to give up on things easily.
So, to cut a long story short, my domestic duties this week have thus far been concentrating on having a big clear out and examining the bathroom grout in more detail than it deserves. In short, my poor kitchen has seen very little action and is feeling very neglected. I think I will need to make something ridiculously complicated this weekend just so it feels loved again.
One of the things I did manage to cook was an easy peasy ‘throw it all together’ chicken dish, which despite the lack of tlc, thankfully turned out to be totally scrummy.
1/4 cup grainy mustard
1/4 cup Dijon mustard
1/2 cup runny honey
1 tbsp soy sauce
1 thumb sized piece fresh ginger, grated
2 tbsp dark brown sugar
1 tbsp dried coriander leaf
8 skinless chicken thighs (you can also use chicken breasts if you prefer but reduce cooking time to 35 mins)
Preheat your oven to 200˚C. Combine the honey, grainy and Dijon mustards, soy sauce, grated ginger and coriander leaf in a bowl and mix well. Place the skinless chicken thighs in a large baking dish and pour over the honey mustard sauce, making sure that all areas of the chicken is well coated. Bake, uncovered in the oven for 45 minutes. After 45 minutes, sprinkle the brown sugar over the top of the chicken then return to the oven to cook for a further 15 minutes.
This is delicious served with rice or mashed potato with some of the sauce spooned over it.