Baked honey  mustard chicken
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Baked honey mustard chicken

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

8 chicken thighs
Salt and pepper
1 Tbsp oil
2 tsp garlic, minced
1 onion, chopped
¼ cup honey
3 Tbsp wholegrain mustard
2 Tbsp Dijon mustard
½ cup orange juice
500 g baby potatoes, halved
Fresh thyme, to garnish

Cooking Instructions

  1. Preheat oven to 180°C. Season chicken thighs with salt and pepper. Heat oil in a saucepan that can go from the stove into the oven. Brown chicken thighs for a few minutes on each side and set aside.
  2. Drain excess fat from the saucepan and, in the same pan, fry the garlic and onion for 1 minute, until fragrant. Add the honey, mustards and orange juice to the pan. Whisk well and bring to the boil. Reduce the heat to a simmer and season the sauce to taste.
  3. Return the chicken to the pan and add the potatoes. Transfer pan to oven and bake for 45 minutes or until potatoes are tender and chicken is golden and cooked through. Garnish with thyme.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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