Honey and Whole Grain Mustard Chicken

Method

For the homemade mustard:

Place the mustard seeds into a bowl. Cover with vinegar.

Set the bowl outside in the sunshine for 2-3 days or until the seeds have swollen in size.

Drain off the excess vinegar. Grind to a coarse paste or blend in segments.

Mix with the prepared mustard paste.

Spoon into an airtight bottle and allow it to mature for at least 3 days before tasting.


For the chicken:

Mix all the ingredients for the marinade. Coat the chicken and marinate overnight in the fridge.

Place the chicken on a tray & spoon over 1-2 tbsp of the marinade.

Cook in a pre-heated oven at 200 degrees centigrade for 20 minutes.

When tender, remove from the oven and transfer to a serving dish.

Garnish with chopped fresh herbs.

Arrange on a bed of spinach leaves, tomatoes & almonds.

Flambe with 2 tbsp of whiskey