You can play around and replace the vinegar with lemon juice if you like, or if as in our house you have any who hate vinegar. Thighs work well with this dish as you get a lovely glaze; but if you go for boned breasts then the cooking time is less (about 25 minutes), for thighs its about 35 minutes. Serve with rice as the sauce is yummy on rice. To be honest, we sometimes double the sauce quantities as we really like the sauce on rice. Really...
Preheat oven to 180°C, or 370°F
Prep Time: 10 minutes
Cooking Time: 35 minutes
Free From: Dairy (as long as you use Pure Sunflower Margarine), Egg, Wheat, Celery
8 chicken pieces - Thighs by preference
1/4 cup Pure Sunflower Margarine
1/3 Dijon mustard, or if you prefer spicer go for English Mustard
1/3 cup honey or agave nectar if you want something that is easier on the stomach
2 tbs balsamic vinegar
3 tablespoons chopped fresh basil or coriander if you prefer
salt and pepper to taste
Put the chicken in a single layer in an ovenproof dish
In a small saucepan combine the rest of the ingredients and bring to a boil. Pour them over the chicken and bake on the middle shelf. Baste them several times so that you get a nice glaze.
Serve with rice, and a green vegetable - broccoli or beans are nice.
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