• Holy Yum Chicken



    • 1 kg boneless, skinless chicken thighs
    • 1/2 cup Dijon mustard
    • 1/4 cup maple syrup
    • 1 tablespoon rice wine vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon corn starch
    • 2 teaspoons fresh rosemary for garnish (optional)


    1. Pre heat oven to 220 degrees Celsius and line a baking tray with aluminum foil
    2. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper
    3. Place chicken in baking tray and pour mixture over the top. Turn chicken over several times to coat evenly
    4. Bake uncovered for 40 minutes
    5. Remove from oven and allow to sit for 5 minutes. Transfer chicken to a plate. Do not discard the liquid
    6. As soon as you remove the chicken, whisk in the cornstarch to the juice to create a thick sauce. If it does not thicken sufficiently add a little more cornstarch
    7. Drizzle sauce over chicken and sprinkle with rosemary to garnish
    8. Serve with brown rice or vegetables