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:

1. 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.
2. Add garlic and cook for 30 seconds. Stir in flour.
3. Add honey and mustards and mix well. Stir in stock and sweet chilli sauce and mix well. Bring to a simmer.
4. 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.

Comments:

• Crystal

1 year 3 weeks ago

My husband told me to write this one down. He never says that haha. Delicious!

• Dallas

3 years 3 months ago

We loved it. Only the second recipe I've made from My Food Book. I love how the ingredients and method are set out. Easy to follow and can do the prep first. I also like to use organic and foods with no additives (try to) so these recipes suit me well.