Roasted Dijon Coconut Milk Chicken

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Roasted Dijon Coconut Milk Chicken


I am a fond lover of chicken and mustard seperately, but I didn't know that I could enjoy both in one dish until recently when I stumbled upon this video on YT. I loved this content creators simple, yet delicious recipe. I found it and tweaked it to my liking. This isn't my original recipe or idea, but my take on this version 😄


What you'll need:

- One large roasting frying pan or pot that is oven safe.

- Tongs

- One large baking tray

- Parchment Paper or foil

- A large wooden spoon

- Knives to cut 


Roasted Chicken Ingredients:

- 1 whole chicken cut into quarters or several smaller pieces (so cut into 4 or 8 pieces so that the pieces are not too small and don't dry out)

- 7 tsp (14 g.) Steak Spice Mix(I used M&M's, but you can use any of your choosing)

- 1 tsp (2 g) salt plus more to taste

- 2 tsp Garlic Confit oil or you favorite neutral cooking oil (The original creator of this recipe used ghee and you can too!)

- 1 cup (250 g.) chopped onions

- 7 garlic confit cloves or 4 fresh garlic cloves minced

- 1 cup (250 ml.) Chicken bone broth or chicken broth

- 4 tsp. (8 ml.) dijon mustard

- 3 tsp. (6 g.) fresh thyme leaves

- 1 can full-fat coconut milk or 1 cup (250 ml) heavy cream, if not dairy free


1 pan veggie ingredients:

- 1 Eggplant 

- 2 Bell Peppers

- 1 Onion 

- 2 Zucchinis

- 6 tsp. (12 ml.) Olive Oil to drizzles on top prior to cooking

- Paprika*

- Garlic Powder*

- Onion Powder*

- Steak Spice Mix*

- Thai Birdseye Chilli*

*Denotes that it is optional as you can use any spice mix you like, but this is what I used.


Instructions:

1. Preheat oven to 420° F.

2. Cut veggies into bite size pieces and toss with desired spice mix and drizzle with oilive oil. Once well mixed, place in oven for 30 mins. Key an eye on them to ensure they don't burn. Cook until golden brown.

2. If using a whole chicken, cut the chicken into 4 or 8 pieces, wash with vinegar and water. Pat dry and then sprinkle the chicken evenly with steak spice or just with salt and pepper.

3. Place your over safe pan or pot onto a stove top on medium heat.

4. Pan fry the chicken skin side down for 5 minutes, then flip. Cook for another 3 minutes, then remove from the pan and set aside.

5. Add onion to the same skillet and cook stirring for 3 minutes, and then add garlic for 1 minute.

6. Add bone broth, dijon mustard, and thyme, and stir the pan to deglaze.

7. Add chicken back in to the skillet with the skin side up. Transfer to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.

8. Remove the chicken from the pan to set aside, then heat the skillet over medium high heat on the stovetop to simmer the sauce until thickened, about 3-4 minutes.

9. Whisk in coconut milk and simmer for another minute.

10. Turn off heat, and add chicken back to the skillet. Spoon the sauce over the chicken, then serve warm.




Enjoy!






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