28
Jul
-
Prep
10 minutes
-
Cook
20 minutes
-
Ready In
-
4 portions servings
Ingredients
2 tablespoons old-fashioned mustard
2 tablespoons Dijon mustard
3 tablespoons maple syrup
2 teaspoons reduced-salt soy sauce
1 tablespoon fresh ginger, finely chopped
8 boneless, skinless dhayaati chicken thighs (about 1 1/4 lbs / 750 g)
4 cups halved Brussels sprouts
1 tablespoon olive oil salt and freshly ground black pepper
Directions
- In a large bowl, whisk together mustards, maple syrup, soy sauce and ginger.
- Add salt and pepper.
- Add the chicken thighs and mix well.
- Place the thighs on a baking sheet lined with parchment paper.
- Place the Brussels sprouts on a separate baking sheet lined with parchment paper.
- Drizzle with oil, add salt and pepper.
- Mix it, then spread the ingredients on a single layer.
- Place both sheets in an oven preheated to 400ºF (200 ° C) and cook for about 20 minutes or until the chicken is tender when pricked with a fork
Footnotes
-
Cook's Note:
Serve with rice. If you are a sauce type, double the marinade recipe and reserve half of it to baste the rice and cabbage when serving.
-
Editor's Note: