John Myers
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Chicken Legs in Mustard-honey Marinade
The perfect chicken legs in mustard-honey marinade recipe with a picture and simple step-by-step instructions.
for the marinade:
- 40 ml Liquid honey
- 2 tbsp Bavarian mustard
- 1 tbsp Mustard medium hot
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Corn oil
- 1 tsp Roast Chicken Seasoned Salt
for the curry rice:
- 1 cups Basmati rice – about 100g.
- 1 small Onion
- 1 tbsp Corn oil
- 1 tsp Curry
- 1 tsp Asia spice mix
- 1 shot Creme fine or cream
- 100 g Pineapple in pieces
- 1 pinch Lemongrass
- 1 Msp Dried chilli
for the chicken legs
- Rub the chicken legs with the seasoning salt. Mix the ingredients for the marinade together and rub the thighs with them and leave to stand for approx. 2 – 3 hours. Cook at 120 ° top and bottom heat for approx. 60 minutes. Brush with the gravy in between. At the end, roast under the grill at 200 ° for about 10 minutes until crispy.
for the curry rice:
- Cook the rice. In the meantime, finely chop the onion, sauté in oil, add the curry and rice, fry briefly and deglaze with Creme Fine. Add the pineapple pieces, season with Asian spice mixture and chilli and let steep a little.
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