- Serves: 4
- Cook Time: 55 minutes
- Prep Time: 15 minutes plus 5 hours marinating
- Effort: easy
- 60 g butter
- 1 tsp seasoned salt
- 1 chicken stock cube, crumbled
- 1 tsp curry powder
- 50 ml wholegrain French mustard
- 75 ml honey
- 8 x 120 g chicken thighs, skin-on
For the sauce
- 1 tsp lemon juice
- 125 ml cream
- slices of oranges
- fresh herbs, such as parsley or tarragon
Tips and Suggestions
Try making it without adding the teaspoon of salt. There are plenty of ways to add flavour to food without the need for salt and this recipe contains lots of other different flavours. For more information on healthy eating see eatwell.gov.uk.
1. In a large casserole dish, melt the butter and add the salt, the stock cube, curry powder, mustard and honey and stir to combine. Remove from the heat and leave to cool slightly before adding the chicken thighs to the pan and turning them in the mixture. Cover with foil and leave to marinate in the fridge for at least 5 hours or overnight.
2. Preheat the oven to 180C/gas 4. Keeping the chicken covered, bake for 30 minutes. Remove from oven and strain the meat juices into a saucepan, then remove the foil and roast the chicken uncovered for a further 15 minutes until golden. Keep warm whilst you make the sauce.
3. For the sauce: skim off any fat from juices in the saucepan and then boil briskly to reduce. When flavour is strong, add the lemon juice, cream and continue to reducing the sauce until slightly thickened and rich in flavour.
4. Place chicken pieces on a serving platter and pour the sauce over. Garnish with orange slices and fresh herbs.
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