CINNAMON MUSTARD CHICKEN
Serves 4
Nearly 2 Syns per serving
2 level tbsp. wholegrain mustard - 3 Syns
2 tsp ground cinnamon
200ml unsweetened apple juice
8 skinless, boneless chicken thighs
4 potatoes, about 800g, peeled and cut into
chunky wedges
4 onion, sliced
2 red peppers, deseeded and chopped
2 yellow peppers, deseeded and chopped
Pre-heat the oven to 240C/Gas 9. Par-boil the
potatoes for about 10 minutes, then drain. Dry off with kitchen roll or a clean
tea-towel. Spray a baking tray with Frylight. Space the potato wedges on the
tray and spray with Frylight. Place on top shelf of oven for about 40 minutes,
re-spraying, if necessary.
Mix the mustard, cinnamon and apple juice in a
large ovenproof dish or roasting tin.
Add the chicken, turning the pieces over
several times to coat them in the apple mixture.
Put the peppers, onions and chicken into the
dish/tin with the apple mixture. Turn the vegetables over in the mixture to
coat. Leave the chicken pieces skinned side up.
Season the ingredients and cook for about 25
minutes or until the chicken and veg is cooked through, timing it to coincide
with the cooking of the potato wedges. If it looks like it may be drying up a
bit, cover over with tin foil.
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