Honey mustard chicken thighs

Here's another random invention that luckily worked out better than I hoped for!

I had some chicken thighs in the freezer and didn't feel like Asian food so I decided to mix up what herbs and spices I had in my pantry and voila! They turned out amazing.

These would work with any chicken cut, I just love thighs. You could definitely make it spicy by adding some chili flakes to the mix but I'm pretty happy with it as is! I added some chili flakes to the polenta instead.

Prep time: 15mins

Cooking time: 16 mins

Serves: 2

Ingredients

6 chicken thighs

1 tsp dried oregano

1 1/2 tsp dried rosemary

1 tsp dried thyme

1/2 tsp paprika

1 1/2 tbsp American mustard

1 tbsp honey

1 tbsp olive oil

1 tbsp baking powder

1 tsp salt

1/2 tsp black pepper

1 cup chicken or vegetable stock

1/2 cup polenta

Chili flakes (optional)

Method

1. Mix all the ingredients except the chicken and 1/2 tsp of rosemary into a bowl and combine well.

2. Trim any excess skin and fat off your chicken pieces before placing in the marinade, mixing well then leaving for 15 minutes to marinate.

3. Place skin side down in your air fryer for 16 minutes on 200 degrees Celsius, flipping them over to skin side up half way through.

4. Meanwhile bring your stock to the boil, adding the pepper and rosemary in to infuse their flavors.

5. Add the polenta, stirring constantly until it becomes soft and thick

6. Spoon onto a plate, sprinkle some chili flakes on, and top with the chicken.

Notes

• Place them skin side down first, otherwise, you'll end up with soggy skin when you serve it.

• For larger thighs or chicken pieces, you may want to turn down the temperature to 180 and leave them for longer to ensure they cook through properly.

• You can add parmesan to the polenta for a stronger flavour