Wednesday, 15 January 2014

Lj's Creamy Honey Mustard Chicken With Wild Rice

Here is my little creation from last night. My daughter had a friend over and asked for Mustard Chicken. I usually use Chicken Breast for this recipe, however I had taken out Chicken Legs to Roast for an easy dinner! Here is how it all turned out.


6 Chicken Drumsticks Skin removed
2 Tablespoons of Black Swan No Fat Yoghurt
2 Tablespoons of Taylors Honey Mustard Marinade
2 Portabello Mushrooms finely sliced
1 White Onion diced
1 Tablespoon of Extra Virgin Olive Oil
250 ml of Extra Light Cream
1/2 Cup of Basmati Rice
1 Tablespoon of Wild Rice
1 Teaspoon of Vegeta Chicken Stock Powder
mixed with 1 Cup of Water
Cracked Pepper to Season

(Tip: You can make your own by replacing the yoghurt and marinade in this  recipe with 4 Tbs of Yoghurt, 1 Tablespoon of Honey & 1 Tbs of Seeded Mustard which is what I would normally do, I got the Taylors in a gift basket over Christmas)

What to do: Mix together the Marinade and the Yogurt and coast the Chicken. If you have time you can let this sit and marinade in the fridge for the day. I usually do this is the morning before work. However today it wasn't the plan so I marinated and left for an hour. 

Preheat the oven to 200 Degrees C. Bake the Chicken for approx an hour or until cooked through.

 Heat a non stick fry pan with a lid and add the Olive Oil. Saute the Mushrooms and Onion and then add the rice and give it a good stir. Cook until the onion is almost soft and the rice is translucent.

Add the Chicken Stock and bring to the boil, then let it simmer until the rice is tender. Meanwhile take the Chicken from the bones and dice. Add the cream to the pan and let it simmer until it thickens, then add the chicken.  Season with Cracked Black Pepper and then your Dinner is served! Enjoy!

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