Prep Time: 75-90 mins
Cooking Time: 35 mins
The combination of yogurt and whole grain mustard in this dish lends a subtle, comforting taste in every bite.
Ingredients:
Organic Chicken Chop, 4 pcs, free-range if possible
Olive Oil
Cherry Tomatoes (optional)
Marinade:
Whole Grain Mustard (whole grain mustard is gluten-free, but please read the ingredients if unsure)
Greek Yogurt, 3-4 dollops
Thyme, 3/4 to 1 tbsp
Oregano, 1/2-1 tbsp
Molasses Sugar, 1 tbsp
Sea Salt
Directions:
Brine chicken in salt water for 30 minutes. Prepare marinade while brining. Drain water, pat bird dry with a paper towel.
Soak chicken in the marinade, keep in fridge for 45 mins-1 hour.
Pre-heat oven at 180°C.
Pre-heat cast iron skillet on the stove for 10 minutes, rotating it for a few times. Add 2 tbsp of olive oil. Swirl oil using a wooden spatula.
Cook chicken on both sides, 5-7 minutes on each side.
Add cherry tomatoes into skillet.
Carefully lift pan from stove, to transfer to oven.
Bake for 20 minutes, serve with veggie dish of your choice. (Remember that the skillet’s handle can be very hot).
