Sweet and Spicy Balsamic + Mustard Chicken Roast

Some flavour combinations were made to be. One of those combinations has to be balsamic vinegar and dijon mustard. Add a touch of heat to it, and it is always a huge winner. I had eaten really tasty chicken tenders marinated in balsamic and mustard for 6 hrs, and cooked on a bbq some years ago, and the taste of those delicious pieces still haunt me.

Now this recipe can be thrown together in no time at all. As soon as you are home, throw it all together, pop it in the oven and let the oven do the hard work for you. The marinading of the chicken is really optional because the moisture from the mustard and the vinegar helps to maintain the tenderness of the chicken. I normally add a touch of water to my chicken whenever it’s roasting, or some chicken stock (depending on what I have on hand) to ensure that when it’s done the chicken doesn’t turn out dry. This really is a problem with chicken breast, but it’s a good idea anyway :).

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So I just marinaded the chicken straight in the baking tray, and that went straight to oven. #savedoncleanup! Just mix together the hot sauce, vinegar, garlic, mustard, salt and pepper, and some parsley too. Coat the chicken well and this is something I just like doing – add the garlic under the skin of the chicken so that you get that intense garlic flavour throughout the meat. Oh and the hot sauce! How could I forget.

I picked up some Byron Bay Chili hot sauce and oh my goodness it is phenomenal. I use it in so many marinades and it even made a feature in myΒ Bang Bang BroccoliΒ recipe and it was incredible. This hot sauce has mango in it, so it has that delicious sweet mango taste, but an intensely hot chilli finish. It is deceptively hot, which I just love. You can use tabasco, or sriracha even, but if you are in Australia… please just do yourself the favour and get your hands on some of this stuff.

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Now20170228_181031.jpg you want to cook the chicken for around 40 mins to the hour, depending on the thickness of your chicken. I used chicken drumsticks because they were on special (haha), but any cut of chicken would do. Remember to check if it’s cooked by just cutting into the thickest portion and ensuring the meat is cooked through.

 

Here is the recipe card, and trust me it is so worth it. Your kitchen is going to smell absolutely divine! Oh and be wary that you are going to get plenty of back bits, which are not for eating. Just remember that the hot sauce and mustard do have some sugar in them, so naturally these sugars are going to caramelise in the oven. You could absolutely use some of the left over flavour juices and sauce to make yourself a different stock, but I would avoid using those charred bits altogether.

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And that is it! It’s easy, and it is totally delicious. Mid week chicken dinners do not need to be a chore. It’s a cheap cut of meat, and it is an easy recipe to follow so it is perfect for those looking for a budget-friendly and healthy meal. I like serving the chicken with some onions that have rested in some salt, pepper and lime juice, along with a big heart salad. This chicken recipe is a great way to get that protein in your diet, and pair it with plenty of greens such as rocket, kale or spinach for a carb free and incredibly delicious dinner. If you find the heat overpowering go ahead and add some cheese, such as feta or ricotta, to your salad to allow your tongue some cooling creamy goodness.

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Indian Style (Konkani) Salmon

It has been almost a year since I posted here, but you know what, I am 100% back and ready to blog my heart out. What have I been doing for the passed year? Cooking, baking, and well completing an honors thesis which literally occupied 90% of my mindspace. Quite frankly I tried my best to continue blogging, but I did need time to focus on my education. So from me, a massive thank you for being so patient! It means the world πŸ™‚

This happens to be one of those recipes that I love making all the time. Salmon is just such a crowd favourite and if cooked well, is the perfect healthy dinner. Now salmon actually has a high caloric count, and even a small fillet is hugely filling. My favourite way to serve up a fillet? With a big salad packed with tonnes of greens, or even a small portion of spicy rice. This Indian style Salmon goes incredibly well with a simple curry base, such as butter chicken curry (minus the chicken) or rogan josh masala.

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Back on track πŸ˜› This recipe is so perfect for those nights where all you need is some comfort food, something that is warm and hearty and is going to fill you right up. With lemon, and coriander along with warming cloves in this marinade, you honestly cannot go wrong. Now one big tip about cooking fish in general – Β salting the fish before the marinade helps to keep the fish ridiculously tender.

 

The marinade is so incredibly simple. All I added was some coconut, tamarind, coriander, cinnamon, pepper, more clove and star anise binded with some lemon juice too. Add through fresh red chilli for a delicious spicy kick in your recipe, along with garlic for that added bite. Yes we all know how much I love garlic. Now garlic and fish, well they just are the perfect combination. Trust me on that one.

Once the marinade is made, rub it into the Salmon flesh and set it aside. Let the fish marinade for a minimum of 10 minutes, but preferably marinate the fish for 30 mins in the fridge to let the flavors intensify and the fish to tenderize. The coriander gives the salmon a fresh edge, while the spices really warm up the meal. Now if you wanted to make this salmon fillet luxurious, then add a touch of softened butter. Remember to add a touch of salt too!

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Arrange lemon slices and coriander stalks onto some aluminum foil and lay the salmon over the bed. What is the lemon there for? It’s to help steam the salmon to honest perfection in the foil pocket. Additionally, you end up with a sweet almost caramelized tang from the lemon which not only balances the spice in the marinade, but also intensifies the overall warmth from the meal. Bake for 30 mins, or until the fish is done to your liking. Some like it well done, some like it medium, so it depends on your preference.

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TO serve? Go ahead and make yourself a big green salad to go along with this delicious flaky salmon, or a little bowl of rice would work too. This salmon goes incredibly well with left over coconut rice too πŸ˜›

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