Mustard Must-Try: Herb and Mustard Chicken with Couscous


Surprise your loved one with a romantic dinner for two – at home!

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Herb and Mustard Chicken

Makes 2-3 servings

2 Tbsps Butter

1 Tbsp Chopped fresh herbs (thyme, tarragon, parsley)

1 Tbsp Olive oil

2 tsps Dijon mustard

2 cloves Garlic, minced

2 Chicken leg quarters

*Salt and fresh ground pepper, to season

 
  1. Combine the butter, fresh herbs, olive oil, mustard and garlic in a bowl.
  2. Rub herb mixture evenly all over the chicken leg quarters.
  3. Transfer chicken to a baking dish. Season chicken on all sides with salt and pepper. 
  4. Roast chicken in a 375°F oven for half an hour, or until chicken is golden brown. 

Couscous with Cashews and Dried Mangoes

Makes 2-3 servings

1 cup Couscous

1 cup Chicken stock

1 Tbsp Butter

1/4 cup Cashew nuts, chopped

1/4 cup Dried mangoes, sliced into diced bits

1 Tbsp Chopped green onions

  1. Place the couscous in a large saucepan.  Pour in hot chicken stock and add butter. Stir well to combine.
  2. Cover the saucepan and let the couscous stand for about 10 minutes, or until the stock is fully absorbed and the couscous has swelled. 
  3. Break any lumps with a large fork then add the cashew nuts, dried mangoes, and green onions.  Mix together then transfer to a serving dish.