Charred mustard and herb chicken

Recipe from: 6 January 2016
recipe, mustard, chicken, herbs,dinner

Ingredients 16
Servings 4
Time 00:15

Ingredients

  • 4
    free-range chicken breasts on the bone
  • 30
    g
    flatleaf parsley leaves, roughly chopped
  • 1
    tsp
    English mustard, heaped
  • 2
    cloves garlic, crushed with ¼ tsp sea salt flakes
  • 2
    Tbs
    olive oil
  • sea salt flakes
  • freshly ground black pepper
  • CARROTS:
  • 2
    Tbs
    butter
  • 1
    tsp
    honey
  • 350
    g
    baby carrots
  • COUSCOUS:
  • 300
    g
    couscous
  • 500
    ml
    hot chicken stock
  • juice of one lemon
  • extra-virgin olive oil
 

Method

00:45
 
Preheat the oven to 200°C.

Place butter, honey and carrots in a pot over a medium-low to low heat. Replace lid and cook gently till tender.

Mix the parsley, mustard, garlic and olive oil and spread all over the chicken, especially under the skin.

Bake the chicken for 35 minutes and then turn the oven onto grill and grill until the skin is crispy and golden. (Alternatively, cook on the braai.)

Place couscous in a bowl, pour over the hot stock, cover with cling wrap and set aside for 10 minutes. Fluff up with a fork, mix through the lemon juice and a generous glug of extra virgin olive oil.

Divide between four plates, top with the carrots and chicken and serve.

Words and image: Fairlady

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Read more on: dinner  |  recipe  |  herbs  |  chicken
 

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