CARAMELIZED ONION AND MUSTARD CHICKEN

I am sorely in need of more chicken recipes. My daughter said we should only eat meat from four legged animals twice a week. We love fish but fresh fish is not always easy to find. So chicken is the most likely option. 

Not wanting to bore people with the same old recipes, I must aim to create new ones. Nice ones preferred.

Caramelized onions and mustard are usually classic condiments for sausages. When added to chicken, they are quite delectable as well. Of course that's because lemon rind and honey are added to make a sticky glaze. We like that don't we?

This was approved by the board (the family I mean) especially since it has that topping of fried thin onion rings. It went really well with the sweet and tangy chicken. As it is a recipe worth repeating, it goes down as one of my posts so I don't forget the recipe.

Ingredients:

1 tbsp. lemon juice
rind of 1 lemon

2 tbsps. light soy sauce

1/4 tsp. ground black pepper

1 tbsp. crushed garlic

3 tbsps. honey

3 tbsps. wholegrain mustard
1 kg. of chicken portions
2 tbsps. butter

1 medium onion chopped

1/2 tsp. salt

Mix the lemon juice and rind, soy sauce, ground black pepper, garlic, honey and mustard and mix very well. Use this to season the chicken. Set aside.

Preheat the oven to 350° F/180° C

Heat up a pan and when hot, add the butter, chopped onion and 1/2 tsp. salt. Cook until the onion is soft and golden in colour (about 15 minutes). 

Add the chicken pieces, including the marinade, and simmer on low heat for 10 minutes, turning over at half time.

Line a baking sheet with a non stick liner. Arrange the chicken pieces on a single layer and spoon the remaining marinade in the pan over each piece. Bake for 30-40 minutes until browned and cooked, turning over halfway through the cooking time.

Transfer to a serving dish and top with the fried onions (see instructions below).

While the chicken is in the oven you can prepare the fried onion rings:

2 large onions, sliced very thinly
1/2 tsp. salt
2 tbsps. of plain flour
cooking oil for frying

Season the onions with the salt. Spread on  baking tray lined with kitchen paper. Leave for 10 minutes. 

Pat the onions dry with kitchen paper. Sprinkle with the flour and mix well.

Heat up the cooking oil and when hot, fry the sliced onions in in batches. Fry until golden brown. Use as topping for the chicken before serving.

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