A particularly nice one is her Honey mustard glazed chicken recipe. It's lovely and flavoursome, although it has more of an Asian kick than your typical honey mustard sauce. I was worried the chilli would make it too spicy, but that wasn't the case at all.
I promised a friend I would post this Honey mustard glazed chicken recipe, so here it is.
(Although, do you think I remembered to take any photos of it? Nope. Not a one. I'll have to let your imaginations get a workout today.)
- 6 chicken thighs, semi-boned and skinless (about 1 kg)
- 3T flour
- 1T Dijon mustard
- 2T honey
- 1T soy sauce
- 1/2t prepared, chopped chilli (I got to use a previously frozen chilli from my garden. Yay!)
- 2 cloves garlic, crushed
- 2T tomato paste
- 3/4c chicken stock
- Turn the slow cooker to the setting you intend to cook on.
- Trim excess fat from chicken and toss with flour in a plastic bag. Shake off any excess. (I left the skin and fat on, since they're so nutritious, but Paul though the flavour would have infused the chicken meat more if I had removed the skin.)
- Combine remaining ingredients in the slow cooker. As the slow cooker warms, the honey and mustard will soften and the sauce ingredients can be stirred to combine.
- Add chicken and stir gently so that all sides are coated in the sauce.
- Cover with lid and cook according to the times and settings specified. CROCKPOT: low for 5 - 6 hours, high for 3 - 3.5 hours. SLOW COOKER: low for 4.5 - 5.5 hours, high for 2.5 - 3 hours. SPEEDY SLOW COOKER: low for 2.75 - 3 hours, high for 2 - 2.25 hours. (My Kenwood is a speedy slow cooker.)
- Serve with the cooking juices spooned over the chicken.
Note: Check back next Monday to read my complete review of Joan Bishop's NZ Crockpot & Slow Cooker Cookbook