Recipe Cook Time
|:||25 Minutes + Time to marinate chicken(overnight)|
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