Chicken, Always A Good Idea!
We were having some friends over for lunch today. They are originally from Jamaica so something with a bit of zip was in order. Our friend Hope often makes Elfie’s favorite chicken dish when we visit them so we wanted to reciprocate today. Our Sweet Spicy version was just the answer.
Now, this dish lends itself to Rice and Peas, a very Jamaican dish but we thought we’d put a different spin on it and serve Chow Mein Noodles. This is the first time the noodle dish has appeared on our table but it was excellent. We’ll post the recipe for you in a separate blog.
Whether you make this for two people or a crowd the prep time is about 5 minutes. We love that. No point dropping from exhaustion by the time the dinner guests arrive! So here we go.
TwoFoodNuts Sweet and Spicy Chicken:
- 12 chicken thighs. (You can do skinless and boneless to save calories) We don’t!
- ¼ cup grainy mustard
- ½ cup honey
- 2 large garlic cloves minced
- 1 red chili seeded and minced (if you don’t like heat, leave it out or use less)
- Grated rind of 2 lemons, plus the juice from both
- Salt and pepper
Line a large oven-proof dish with Parchment paper (you’ll thank us at cleanup)!
Place the thighs, skin side down. Season the meat with salt and pepper. Mix everything else in a bowl and pour over the chicken. Bake at 350F for 45min to 1 hour depending on the size of the thighs. At the 30-minute mark, turn the meat to allow it to brown on both sides. Test with a fork. Meat should not offer any resistance. Serve with Rice or Chow Mein Noodles.
Good enough for company but fast and easy for everyday dinners. Enjoy!