Some days there simply isn’t time to stop by the market and peruse the produce aisle for a fresh dinner, but instead of ordering-in the other night, I decided to make do with whatever was in my pantry and freezer.  It is for these moments that I always buy whole chickens, even when a recipe simply calls for legs or breasts, and freeze the other parts separately for a last minute meal (along with the carcass for soup or stock).  Condiments can make great roasting sauces, and this honey and grainy mustard combo caramelizes beautifully in a hot oven.  Brown basmati pilaf takes slightly longer to cook than the chicken, so start the rice first and you’ll finish at about the same time...

Difficulty:

Prep Time: 10 minutes

Cook Time: 1 hour

Serves 2

Ingredients:

1 ½ Tbsp. extra virgin olive oil, divided

½ yellow onion, finely diced (optional)

½ cup (100g) brown basmati rice

1 cup (100g) chicken stock

2 Tbsp. (25g) purple raisins

1 bay leaf

sea salt & pepper

1 small spring garlic head (sub. 1 medium garlic clove)

1/8 tsp. coarse sea salt

2 Tbsp. whole grain mustard

1 Tbsp. Dijon mustard

1 Tbsp. honey

1 ½ tsp. sherry vinegar

2 chicken legs & thighs, rinsed at patted dry

Technique:

•In a medium pot with a tight fitting lid, sweat onions (optional) in 1T olive oil for 5-7 minutes until translucent.  Stir in rice to coat; add chicken stock, bay leaf, raisins, salt & pepper.  Bring to a boil, reduce heat to a gentle simmer and cover; set a timer for 55 minutes.  Turn off heat, fluff with a fork, season to taste and hold warm.  (For other varieties of rice, follow package directions.)

•Using a mortar and pestle, or on a cutting board, mash the spring garlic and coarse salt into a paste; combine with both mustards, honey, and vinegar. 

        oMake sure the foil is well greased when you turn the chicken so it doesn’t stick.