Recipe: Honey Karashi Chicken Bake

Karashi is just another name for Japanese mustard. My kids love it so I experimented cooking it with honey and chicken. Karashi has a more pungent taste and a slight kick similar to wasabi but if you don’t like to use this, you can just simply use dijon mustard or a combination of this and whole grain mustard. In this recipe, I’m using all three mustard together with raw clover honey. 

Ingredients 

• 600g chicken cut ups
• 1/2 tsp salt and pepper 
• 1 tsp garlic powder
• 1 tsp dried rosemary or 1 sprig fresh rosemary 
• 1 tsp karashi or Japanese mustard
• 1/2 tsp dijon mustard 
• 1/2 tsp whole grain mustard
• 120g marble potatoes or plain potatoes cut up 
• 1 tsp olive oil 
• 1 tsp butter
• 2 cloves minced garlic 
• 1/4 cup honey 
• 3 tsp water

1. In a bowl, mix and marinate the chicken cut ups, salt, pepper, garlic powder, rosemary and the mustards.
2. Wash and scrub the potatoes and blanch them in boiling water for 2 minutes. Drain and set aside. 
3. In a cast iron skillet, get the olive oil and butter. Sauté the minced garlic and before it gets browned, add and sear the chicken pieces in high heat until nicely browned on the outside. Don’t discard the remaining marinade. 
4. Add the honey and water in the remaining marinade mixture and mix together. 
5. Arrange the drained potatoes on the sides of the chicken. Pour the marinade all over. 
6. Bake chicken in 250C oven for 30 minutes or transfer to a baking dish and cook in turbo broiler until done. 
7. Serve with blanched edamame. 

Happy Eats!