Rainy days are the perfect time to experiment with new recipes! Back in the summer, I cut out a recipe from a Stop & Shop sales circular because it looked pretty darn good and I loved drowning hot dogs (back when I ate them) with spicy mustard :3
Here are the ingredients I used:
- olive oil
- spicy mustard
- 2 red onions
- 1.5 lb chicken quarters cut into legs and thighs
- curry powder
- salt and pepper
- cumin powder
So this recipe calls for cooking with brussel sprouts, but since we didn’t have it, we used broccoli and also ramen (LOL) as our full course dinner, because obviously you need your carbs and your greens right?! 😀
- I cut the excess fat and skin from the chicken thighs and legs before washing and drying them with paper towels.
- We used a Stop & Shop recipe as “inspiration” for this dish, but I like my food flavorful so I wanted to marinate the chicken.
- For the marinade, we used 3 tbsp spicy mustard, chopped up half a head of garlic, 1 tbsp curry powder, a generous sprinkle of pepper, salt, cumin, and enough olive oil to make the marinade more of a paste to spread well onto the chicken.
- Spread the marinade generously onto the skin of the chicken, and onto the meat itself. I cut slits into the meat so it would allow the flavor to soak in some more.
- Set the chicken aside in the fridge and slice your onions, apples, and chop up your scallion.
- Pre-heat your oven to 350 degrees Fahrenheit and heat up a wok and add a generous amount of oil so it covers the bottom of the pan.
- Now you’re ready to sauté your chicken! Add the chicken in and let it sit with a lid half-covering the wok for 6 minutes before flipping the chicken and adding your onions and scallions and 1/4 cup of water and letting it cook for another minute before taking it out of the pan.
- Line a baking tray with aluminum foil and place the chicken and onions into the tray and cover it with aluminum foil and place it into the oven for 20 minutes. **After I finished making the chicken dish, I think I should have left a little bit of an opening instead of completely covering the chicken since there was a lottttt of liquid in the tray when I was finished–this could be because of the apples!**
- At the 20-minute mark, take the tray out, add your apples, stir the chicken and onions around, and place the tray back in (still covered), for another 25 minutes.
In the end, we took it out and cut the chicken and found that it was still pink on the inside, so we cooked it for another 15 minutes before we were certain that it was fully cooked, so I would say that you should allot about 1 full hour of baking time before serving!
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