Mustard and herb chicken [Gluten free, Grain free, Dairy free, Paleo, REBOOT, Whole30]

Chicken. I don’t think I know anyone at all who doesn’t like chicken. Try it this way and love it even more.

Trying to keep chicken interesting is sometimes a challenge. Who else gets a tad bored with the usual roast pieces … next to some brown rice and broccoli 😄 If you know just one thing about me, it’s that I love playing around with spices and flavours and turning bland and boring food into something delectable. Usually, the more chilli the better but recently I’ve been making more family friendly meals and avoiding the chilli so that my kids can eat whatever we do without me having to cook separate meals.

Mustard powder is an absolute staple in my spice cupboard. I use it in my Paleo mayo, pretty much all my sauce based dishes (except a curry), this delish creamed spinach, and maybe the name gave it away but it’s a must for this recipe 😉

You can buy it from most supermarkets and spice shops, just make sure that whichever one you buy doesn’t have any unnecessary extras added to it (like glutenous additions, corn flour etc). This particular brand featured is 100% ground mustard only (as it should be!).

Mustard and herb chicken

Servings: 4 Prep time: 10 minutes Cooking time: 45 minutes

What you need

8-10 chicken pieces

2 tablespoons coconut oil

1/2 onion, chopped

1 teaspoon crushed ginger & garlic paste

1 tomato, chopped

2 tablespoons mustard powder

1 tablespoon dried herbs (I used a mix of thyme, origanum, and celery)

1 teaspoon tapioca flour

Salt and pepper to taste

Approx. 1 – 1.5 cups of water

Optional:

– add 1-2 teaspoons of cayenne/chilli powder if you want a spicy version.

– 1 cup sliced mushrooms (add this when you have about 10 minutes left of cooking time)

What you need to do

1. In a large pot over medium high heat, add the coconut oil. Add the chicken pieces and brown.

2. Remove the chicken from the pot and set aside. Turn down the heat to a medium flame.

3. Add the onion and ginger and garlic paste and allow to soften for about 2 minutes.

4. Now add the mustard, herbs and tomato. Allow to cook for 5 minutes. Add about 1/2 cup of water if it starts sticking.

5. Now add the chicken back into the pot, season, and coat with the sauce. Add the rest of the water, cover with the lid, lower the heat, and allow the chicken to cook for about 35 minutes (or until the chicken is cooked through. This will depend on your stove, the pot you use etc. I use a heavy cast iron pot, over a gas stove).

6. In a small bowl/cup, mix the tapioca flour with a bit of water to form a paste. Add this to the sauce to thicken*. Turn off the heat, and done.

*if you feel that the sauce is too runny, allow to simmer uncovered until the sauce thickens a bit more.

Serve with any veggies of your choice. I served mine with steamed, butter sautéed green beans and it was DELISH!

Enjoy,

Melissa ✌️💕

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