- 100 g butter
- 150 ml honey
- 150 ml grainy mustard with brown mustard seeds
- 3 t fine sea salt
- 3 t medium-leaf masala or curry mix of your choice
- 5 free-range chicken leg-and-thigh portions
Preheat the oven to 180°C. Heat the butter in a saucepan and add the honey, mustard, salt and masala. Bring to the boil and cook for 1 minute.
Place the chicken portions in a baking dish and pour the sauce evenly over the meat.
Cover the dish with a lid or tin foil and bake the chicken for 30 minutes. Reduce the heat to 160 °C. Turn the chicken portions, baste with the sauce in the baking dish and cover the dish once more. Bake for a further 15 minutes.
Remove the cover from the baking dish, turn the chicken portions and bake, uncovered, for a further 15 minutes.
Cook’s note: We use large free-range leg-and- thigh chicken portions in one piece. Adjust the cooking time to suit the portions of your choice.