Name: Mustard Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 10 (cutlets) chicken thighs; 1 baby spinach *to serve; 1/3 cup dijon mustard; 2 tbs fresh thyme; 2 tbs parsley chopped fresh; 1 tsp ground cumin; 1 tbs honey; 1 tbs olive oil; 1 tsp salt flakes; 2 tbs olive oil; 1 onion finely chopped small; 2 garlic clove finely chopped; 300 g basmati rice; 2 tbs parsley chopped; 500.00 ml chicken stock (liquid)

by oldsheila Last updated on 05/09/2025

Something different with chicken. I am sure you will enjoy.

- oldsheila

Ingredients

10 (cutlets) chicken thighs
1 baby spinach *to serve

Marinade

1/3 cup dijon mustard
2 tbs fresh thyme
2 tbs parsley chopped fresh
1 tsp ground cumin
1 tbs honey
1 tbs olive oil
1 tsp salt flakes

Rice

2 tbs olive oil
1 onion finely chopped small
2 garlic clove finely chopped
300 g basmati rice
2 tbs parsley chopped
2 cups chicken stock (liquid)

Method

Step 1

Preheat oven to 200C.
Step 2

Combine marinade ingredients.
Step 3

Add chicken, stir to well coat.
Step 4

Line a baking tray with a wire rack. Spray with non-stick spray.
Step 5

Lay chicken on rack and bake for 25 minutes, or until golden. Steam baby spinach lightly.
Step 6

Rest a couple of minutes before serving.
Step 7

For the rice: heat oil in a saucepan, saute onion and garlic until soft. Add rice and stir-fry until grains are opaque. Stir in parsley and stock and cook gently for 5 minutes.

Recipe Notes

from Australia’s Best Recipes team

Serve the chicken with the spinach and rice. For the stock, either make your own or use two stock cubes. Use a generous teaspoon of ground cumin for the marinade.