Sundried tomato mustard and chilli chicken
Jac made this dish to use up the sundried tomato mustard we had in the fridge.
Not really a recipe, but here goes:
Sundried tomato mustard and sriracha chicken
Approximately 85 grams, which is roughly half a jar, of Masterfoods sundried tomato mustard
A dessert spoon or so of sriracha chilli sauce
2 tsp olive oil
3 chicken boneless skinless thighs, cut into strips or pieces, as you prefer.Place everything in an ovenproof dish and mix well.
Leave the chicken etc to marinade overnight in the fridge.
Bake in oven at 160C for 20 mins, then turn up the heat to 200C and bake for another 20 minutes.
That’s it. Serve with whatever you like – rice, potato, vegies etc (I ate it with freshly cooked rice).
The flavour of this dish was very interesting – mustardy (I loved the little pops of mustard seeds as I ate), but with an asiany taste and a little bite from the sriracha. Sort of savoury and sweet at the same time. Jac told me she used the chilli sauce because she was feeling lazy at the time of cooking – she wanted to add another flavour to mustard without having to chop up garlic or onions or fiddle around with herbs, and the chilli sauce was right there. :) Like I said, it’ s not really a recipe as such, but I enjoyed the results and thought some of you guys might like to know how it was prepared.