Extending our view that the most amazing thing about our salts is that it allows you to pull off amazingly simply dishes, here’s Honey Lemon Mustard Chicken trapped in a dish. It’s quick - 72 mins total - 2 mins to prep, 60 mins to bake, 10 mins to cool - and it’s a proper, hearty, dish that’s got a bit of the sweet, sour, salty and heat about it.
For this, you will need the following ingredients:
4 pieces of chicken in baking dish.
A few cloves of garlic.
Juice of half a lemon.
2 teaspoons of honey.
2 teaspoons of mustard.
2 teaspoons of olive oil.
A healthy dusting of pepper and a generous scattering of Kusamba Coarse.
For cooking, you will have to:
Preheat oven at 180°C.
Slice chilli and tomatoes.
Keep the skin on the chicken even if you don’t intent to eat it as it acts as a layer to keep meat moist. You can always remove it before serving.
Combine in a bowl lemon juice, honey, mustard and olive oil and mix well.
Empty mixture onto chicken and garnish with chilli, tomatoes and crushed garlic and bake for 60 mins at 180°C.
At the 30 minute mark, scatter a few generous pinches of Bali Bhairawa Kusamba Coarse salt. Half the salt will dissolve and flavour the sauce while the other half will crust the chicken and give it a crunchy flavoured burst. The Kusamba Coarse is the perfect salt for this - great for oven heat, coarse enough to dissolve but not too hard to crunch on when undissolved and good balance of saltiness and minerals.
After 60 mins, remove Honey Lemon Mustard Trapped Chicken from the oven and let it sit for 10 - 15 mins.
Honey Lemon Mustard Trapped Chicken with Basmati Rice.