Articles for October 2017

Mustard Chicken with Butternut Squash and Green Peas Salad

I am back designX6 blog fans, and I have a delicious recipe to share with you. I like to add some flavor to the food I make. Sometimes it is different herbs, sometimes it is vegetables. There will be always some spices in it. This time I have used mustard to prepare this chicken. I use mustard seeds regularly in the cooking, but not the paste. In this recipe yellow mustard is used as a main ingredient in the marination. Mustard gives the chicken a sharp taste and a nice color after the roasting. Basically, you add everything in the marinade and roast the chicken with the marinade.

I like to serve this chicken with a warm butternut squash and peas salad. Enjoy!

Mustard Chicken

Ingredients:                                   Servings: 2

  • 1 lb chicken breasts, thinly sliced cutlets
  • 2 tablespoon yellow mustard
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon or as per your taste salt
  • 1 big white onion peeled and then cut in big chunks
  • 2 garlic cloves
  • 1 lemon
  • 3 tablespoon olive oil

Steps:

  • Clean the chicken and pat it dry before putting it into the marinade.
  • Cut the onion in big chunks and cut the lemon in half.
  • In a gallon size ziplock bag add olive oil, mustard, cayenne pepper, and thyme.
  • Next goes in salt and freshly ground black pepper. Combine all the spices together.
  • Add onions and lemon juice to the marinade along with the leftover lemon pulp and rind. Lastly add the chicken cutlets into the marinade and mix everything together.
  • Keep the chicken in the refrigerator for half to one hour to marinate.
  • Preheat the oven to 425 degrees Fahrenheit. Transfer the chicken in roasting pan with the marinade, onion, and garlic.
  • Finally, roast everything together for 12 to 15 minutes or until the chicken is cooked completely.

 

Butternut Squash and Green Peas Salad          Servings: 2

Ingredients:

  • 2 cups diced butternut squash
  • 1/2 cup frozen green peas
  • 1/4 cup water
  • 2 teaspoon olive oil
  • 1/2 teaspoon finely chopped garlic
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste
  • Chopped cilantro
  • Fresh thyme

Steps:

  • In a skillet, heat olive oil on a medium heat.
  • Add chopped garlic and diced squash. Sautè it for 2 minutes. Pour water over the squash and put the lid on to the skillet. Let the squash cook for 5 to 7 minutes.
  • After the squash is cooked add paprika, salt and black pepper to squash. Mix it well.
  • Next add green peas to the squash mixture and sautè it for a minute. Let it cook for another minute.
  • Garnish the salad with cilantro and thyme before Serving.

 

Mustard, paprika, olive oil and thyme for the marinade

 

Next goes in onion, garlic and lemon

 

Chicken in the marinade

 

Final product

 

A close-up

 

One more