Dijon Chicken

This recipe first appeared on Zoomermag.com in March 2012. It is excerpted from the book “Meals That Heal Inflammation” by Julie Daniluk. Tonight, Larry and I are in London where our friend Ellie and Larry prepared it. Scrumptious! According to the article it is fast and healthy! Skinless chicken reduces the fat Turmeric has anti-inflammatory effects….mustard contains selenium which relieves asthma!

1 kg. Chicken thighs skinless

2 T extra virgin olive oil

1 tsp. turmeric

1/2 tsp. sea salt

1/4 cup vegetable or chicken broth

2 cups sliced red onions

1/4 cup Dijon mustard

1/3 cup coconut milk

2 T honey

Drizzle the oil over the chicken thighs and sprinkle with turmeric and salt. Spritz the thighs (NOT your own…LOL) with water or broth to keep meat moist. Cook in a large cast iron pan over medium heat for 5 to 7 minutes, turning often until golden on all sides.

Add the onion and continue to stir and cook for 3 to 5 minutes.

Spread mustard over the chicken using a brush or spoon. Cook for 15 minutes longer.

Remove from skillet and set aside.

Pour coconut milk and honey into the skillet and stir for 2 to 3 minutes until the sauce has thickened.

Arrange the thighs on a platter and pour the sauce over them.

Garnish with herbs such as Italian herb blend, Herbes de Provence and serve over rice.

Author: reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

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