Honey Mustard Chicken & Lentils
A little bit sweet and a little bit spicy, this honey mustard chicken recipe is a knock out.
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Serves
1
Chicken Leg
Honey
Mustard Powder
Sherry Vinegar
Hispi Cabbage
Cooked Lentil
Mixed Herb
Yoghurt
Olive Oil
Salt
Black Pepper
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (3)
S
Sophie D.
9 days ago
Hey Mob! I'm going to try and make this for about 8 people, think I could use chicken thighs instead? And what type of herbs would you suggest using?
Elena S.
7 days ago
·Admin
Hi! Yes you can absolutely use thighs, I'd recommend 16 thighs for 8 people. I'd use any soft herbs like parsley, basil, dill or tarragon- or all of them!
V
Vilma Y.
a month ago
With what can I substitute the sherry vinegar? Thank you!
Mob
a month ago
·Admin
Hi Vilma. You could use red wine vinegar or apple vinegar instead (we recommend tasting the dressing before you use it and adding a pinch of sugar if necessary).
M
Missy N.
4 months ago
A great recipe but when using breast it’s best to make the sauce a little thicker, I added some brown sugar so it caramelised a bit more too.
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.