Monday, November 12 –
Yes, I know this dinner was made a day later than it should have been, but it was super important for us to be at one of our bestie’s birthday dinners, so it had to happen. Worth it to be able to be there.
Mustard chicken – I took two chicken breasts and browned them in vegetable oil, then set them aside. I threw in half a chopped onion and browned the pieces before adding a quarter cup of dijon mustard and a quarter cup of yellow mustard, juice from one small lemon, and four crushed garlic cloves. Mixed it all up, put the chicken back in, put the lid on, let it cook on medium-low for 10 minutes. Turned the chicken, stirred the mustard sauce, put the lid back on, cooked for 10 more minutes.
For the salad I chopped up a small wedge of onion, a handful of cherry tomatoes, and a third of a cucumber. On top went a squirt of lemon juice, a dash of olive oil, shakes of dried parsley, pepper, and salt, and then a pinch of chopped fresh mint. Mixed that altogether and let it sit until the chicken was done cooking.
With the rice done (just a small amount for the two of us), dinner was served. The chicken was moist and flavorful, the sauce was tangy without being overwhelming, the rice was a perfect starch to put the sauce on, and the salad was a good, bright flavor to cut the mustard. All in all, a win on both recipes. If you want an easy, quick dinner for any night of the week, this is a great one.
(recipes borrowed from the cooks at: www.celtnet.org.uk)
Gabon Cucumber Salad
- 1 large onion, sliced paper thin
- 2 medium tomatoes
- 1 cucumber
- 1 bunch parsley, minced
- 2 tbsp olive oil
- juice of 1/2 lemon
- 1/2 tsp minced mint
- 1 tbsp ground cumin
- salt and black pepper to taste
Slice the onion paper thin, cut the tomato into thin slices. Peel the cucumber, slice in half and then cut into long thin slices (about the same length as the tomato). M9x together the onion, tomato cucumber and parsley. Add the olive oil, lemon juice and cumin. Season with salt and pepper and toss.
Gabon Mustard Chicken
- 8 chicken pieces (legs, thighs, breasts
- 200ml mustard (Dijon for a milder flavor or a mix of Dijon and English for more of a punch)
- 1 kg onions, finely chopped
- 3 garlic cloves, minced
- Juice from 2 lemons
- rice to serve
Brown the chicken in a little oil then transfer to a plate and fry the onions in the same oil until translucent. Transfer the onions to a large lidded pot, add the chicken, mustard and lemon juice. Mix together then cover the pot with aluminum foil and then the lid to trap all the steam. Cook on very low heat for about an hour until the chicken is cooked through. Serve on a bed of rice.