Honey mustard chicken with anchovy and roasted pepper salad

Posted: March 19, 2009 by nietize in Chicken, Salad

p31500082Honey mustard chicken


8 chicken thighs
4 tbsp wholegrain mustard
4 tbsp clear honey

Preheat the oven to 190 degrees. Put the chicken thighs in a single layer in roasting pan.

Mix together the mustard and honey, season with salt and pepper to taste and brush the mixture all over the chicken thighs.

Cook for 25-30 minutes, brushing the chicken with the pan juices occasionally, until cooked through. 

Anchovy and roasted pepper salad


2 red, 2 orange and 2 yellow peppers, halved and seeded
50g can anchovies in olive oil
2 garlic cloves
3 tbsp balsamic vinegar

Roast peppers for 20 minutes or until soft and slightly charred. 

Drain the anchovies and halve the fillets lengthways

Slice the garlic as thinly as possible and place it in a large bowl. Stir in the olive oil, vinegar, and a little pepper. Add the peppers and anchovies and use a spoon and fork to fold the ingredients together. Cover and chill until ready to serve.

This is like proper summer food, grilled chicken, with a nice mediterranean salad. Both dishes are simple to make. The salad, well, I am supposed to roast the peppers till they are charred, place in a plastic bag to facilitate the peeling off of the skin. But I just couldn’t be bothered to do all that, plus I think it’s a complete waste of the peppers. So I decided to roast it till it’s nice and soft but not charred and serve it straightaway with the salad dressing.


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