Maple mustard chicken

Chicken second courses

Of all the roast chicken recipes that I make, this combination of mustard and maple syrup has best stood the test of time. It’s the one that I make most often. But when I say that I mean while the basic premise of the mustard-maple stays a constant, I add and omit ingredients to this base very often – here a dried red chilli goes in not so much for its heat, but flavour. I soaked it in a little water before blending and adding to the rest of the marinade. <br /> <br />If you like mustard-y things, you’ll be happy to know that this recipe uses both Dijon as well as wholegrain mustard. The grainy bits get slightly scorched in the oven or grill = more crispy bits!