• Nava

Baked Crispy crusted Mustard Chicken



Happy Fridays, my friends,

I am still settling into my new place, hence my once-a-week post. I promise I will post more often as soon as I am set up properly. However, I am struggling a little to get everything sorted as I find it hard to part with the smallest of my kitchen wares, I have moved from a house to a flat (but it’s MY flat so I can’t complain). However, my kitchen is small and my kitchen cupboards are busting at the seams, so when you open the doors everything comes tumbling down. It gives a whole new meaning to flying saucers! I actually had several dishes just fly out as soon as I opened the doors. Kamikaze crockery! Maybe they decided to end it all rather than continue with the over-crowding. They were smashed to smithereens! Luckily I have a spare box, yes, I am crazy, crazy for kitchen stuff…

Anyhow on to more important stuff… Stuff you can eat! Cooking! Today I am posting a crunchy, crusty, mustard chicken.

This mustard herb-crusted chicken is a quick and easy weeknight chicken dish that I serve with baked veggies on the side.

I have posted this baked herb-crusted chicken recipe before but I have, now, in my humble opinion perfected it. It’s gone from sensational to super spectacular, and the addition of baked apples takes it to another planet. The apple adds a subtle sweet flavour (subtle! that’s not a word I use regularly in my posts). The chicken is moist and tender while the topping is crunchy and flavoursome. This is an irresistible combo, it’s a perrrrrfect dish for this cold, rainy weather.


Enjoy my lovelies



Baked Crispy Crusted Mustard Chicken with Apple

10 pieces of chicken thigh on the bone

Mustard mixture

3 tablespoons Dijon mustard

2 tablespoons wholegrain mustard

1 tablespoon English mustard

5 cloves garlic crushed

1 teaspoon curry powder

1 teaspoon turmeric powder

Salt and pepper to taste

6 tablespoons yoghurt

8 apples, rinsed, cored, unpeeled


Bread crumb mixture

2 Fist full of chopped continental parsley

Fresh Tarragon, leaves only, finely chopped from four stems

1 ½ cups bread crumbs


Method

Preheat the oven to 180C

In a large bowl, mix yoghurt, mustards, garlic, curry powder, turmeric powder, yoghurt, salt and pepper.

Stir to combine

In a separate bowl, mix bread crumbs, chopped parsley and tarragon.

Remove skin from the chicken toss into the mixed mustard bowl, and using your hands, coat thoroughly.

Slice apples any way you like .

I cut them into quarters (approx. 1cm thick)

Arrange apple pieces on the bottom of a roasting tray.

Coat chicken pieces with bread crumbs mixture and place on top of apples. Repeat until you used up all the chicken.

Spray with oil and roast in the oven for 45 min. or until chicken is cooked through.

Serve with roasted or steamed vegetables.


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