Tuesday, February 18, 2014
MUSTARD-LEMON BAKED CHICKEN .......RECIPE
Here's a great way to serve chicken that is both flavorful and moist, and is great with chicken pieces, Guinea Hens or baby chickens (Poussin); spare ribs, kebabs
Serves 4 (can easily be doubled)
PREHEAT OVEN 375F
4 large or 8 small pieces of chicken wash well in running water, pat dry.
Arranged on a large greased oven proof baking dish, skin side down.
mix together well and brush over the raw chicken:
6tbsp melted butter
4tbsp prepared mustard ( English ( hot); German(sweet-sour); Bavarian (sweet); Dijon ( clean-mild spice); America ( mild-sweet) wasabi (very spicy)
juice of 1 lemon
zest of same lemon ( zest first then juice)
1tbsp dark brown sugar
1tbsp smoked paprika or sweet
Bake for *15-20 mins skin side down
remove from oven and turn over the pieces and brush with the mustard mix
& 3 tbsp poppy seeds ( optional)
Bake a further *20-30 mins until golden brown and juices run clear( using a knife point in thickest pieces of chicken to test for juices).
* cooking times depend on sizes of pieces of meat.
serve with green salad &/or pasta.
Variations: great with pork,lamb and veal chops; may replace the mustard with prepared horseradish sauce.