Mustard Griddled Chicken Beetroot Orange Salad Food

STICKY CITRUS CHICKEN WITH GRIDDLED AVOCADO & BEET SALAD

Steps:

• To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten it out, then make a few slashes in each leg joint. (Or you can ask your butcher to spatchcock the chicken for you.) Put the chicken in a large sealable plastic bag, or a dish.
• Next, make the marinade. Rinse the preserved lemon under running water to remove some of the brine, then separate the middle from the peel (the middle part - the flesh and pips - is very sour) and discard the middle. Finely chop the soft peel until it resembles a paste. Tip into a bowl and add the remaining marinade ingredients and a pinch of salt. Whisk until combined, then pour roughly half the marinade over the chicken and rub it into all the nooks. For the best flavour, leave the chicken to marinate overnight, covered, in the fridge (store the remaining marinade in the fridge too), but if you're short on time, 2 hrs marinating will do.
• Heat oven to 200C/180C fan/gas 6. Tip the onions and beetroot into a large roasting tin (use your best tin and you can serve the dish straight from it), drizzle with oil and season well. Toss the vegetables to coat and spread them out towards the edges of the tin. Place the chicken on top, skin-side up, and pour over any juices from the bag or dish. Season the chicken well and roast for 45 mins.
• Meanwhile, bring a pan of water to the boil and add the spelt. Cook for 20 mins or until tender, then drain and set aside. Halve each avocado, remove the stones and peel. Chop each piece in half again, if you like. Char the avocado pieces on a hot griddle pan for a few mins - this will give it a smoky flavour.
• Remove the remaining marinade from the fridge and very gently toss the avocado pieces in it, then set them aside. Pour the remaining marinade into a small pan and bring to a rapid boil, then continue cooking for 2-3 mins until you have a sticky glaze.
• Remove the roasting tin from the oven, lift the chicken onto a plate or board and stir the spelt into the vegetables. Place the chicken back on top, dot the avocado pieces around the tin and brush the thickened glaze over the chicken. Return to the oven for a further 5-10 mins. To check the chicken is cooked, pierce the thickest part with a skewer. The juices should run clear, not pink. If you need to, return the chicken to the oven for a further 5-10 mins, then check again.
• Lift the chicken onto a plate, cover loosely with foil and return the roasting tin with the vegetables to the oven for a further 10 mins until the avocado starts to soften. To serve, nestle the chicken back into the tin of veg, scatter over a few small watercress leaves and serve the rest on the side with the yogurt.

MUSTARD GRIDDLED CHICKEN, BEETROOT & ORANGE SALAD

Steps:

• Put the chicken between 2 sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the zest from ½ orange and mix in a bowl with the mustard, 2 tsp oil and plenty of seasoning. Add the chicken and stir well.
• Heat a griddle or frying pan and cook the chicken for 5-6 mins on each side until cooked through. Place on a plate to rest while you assemble the salad.
• Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch any juices. Pour the orange juice over the leaves, add the slices with 1tsp oil and toss together. Add the beetroot, then slice the chicken and add to the salad along with any resting juices. Divide everything between plates and serve.

MUSTARD CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

ORANGE-MUSTARD GRILLED CHICKEN

Steps:

• In a small bowl, combine the first six ingredients; mix well. Pour 3/4 C of the mixture into a large resealable bag; add the chicken. Seal bag and turn to coat. Refrigerate for 45 minutes. Also refrigerate remaining marinade for basting.
• Coat grill rack with non-stick spray then start the grill. Drain and discard marinade from chicken. Grill chicken over medium heat 5-6 minutes per side or until juices run clear, basting with remaining marinade.

WHOLE ROASTED MUSTARD CHICKEN

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
• Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

MUSTARD FRIED CHICKEN

Steps:

• Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.
• Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.