Midweek winner: Sticky honey and mustard chicken thighs.

Ingredients

• 8 chicken thighs
• salt and freshly ground black pepper
• 15 ml (1 T) sunflower oil
• 2 garlic cloves, crushed
• 65 ml  honey
• 45 ml (3 T) wholegrain mustard
• 30 ml (2 T) Dijon mustard
• 125 ml Rhodes Quality 100 % Orange Fruit Juice Blend
• 500 g baby potatoes, halved

Method

1. Season the chicken thighs with salt and pepper.
2. Heat the oil in a heavy bottomed saucepan that can go from the stove into the oven.
3. Brown the chicken thighs for a few minutes on each side and set aside.
4. Drain any excess fat and then fry the garlic in the same pan for 1 minute until fragrant.
5. Add the honey, mustards, and Rhodes Quality 100 % Orange Fruit Juice Blend to the pan.
6. Whisk well and bring to the boil.
7. Reduce the heat to a simmer and season the sauce to taste.
8. Add back the chicken.
9. Add the potatoes.
10. Transfer the saucepan to an oven preheated oven to 180 C and bake for 45 minutes or until the potatoes are tender and the chicken golden and cooked through.