Scrumptious honey mustard chicken elevated in extra flavour with the addition of Rosella Organic Sweet Chilli Sauce. This dinner is quick and easy to prepare in the oven. Serve honey mustard chicken with rice and your favourite greens.
Ingredients
2 tablespoons olive oil
8 chicken thigh cutlets, skin on
Salt and pepper to taste
3 cloves garlic, chopped
3 teaspoons plain flour
2 tablespoons wholegrain mustard
1 ½ tablespoons Dijon mustard
1 tablespoon honey
½ cup (125ml) chicken stock
½ cup (125ml) Rosella Organic Sweet Chilli Sauce
Serve with steamed rice and green beans
Method
Preheat oven 200°C/180°C (fan-forced). Heat oil in an ovenproof pan over medium-high heat. Brown chicken in batches for 4 minutes each side, adding more oil if required. Season to taste and transfer to a plate and set aside.
Add garlic and cook for 30 seconds. Stir in flour.
Add honey and mustards and mix well. Stir in stock and sweet chilli sauce and mix well. Bring to a simmer.
Return chicken to pan and spoon sauce over the top of the chicken. Transfer pan to oven and bake for 30-35 minutes. Serve with steamed rice and green beans.
