Garlicky Mustard Chicken & Zingy Bone Broth
By our friends at Heart & Whole Bulk Foods using our new bone broth rices.
Serves 4
A simple, delicious dinner, that will be a hit with all.
File under simple midweek meal inspiration 🤌🏽
Ingredients:
Ingredients
- 8 Boneless Skinless Chicken Thighs
- 2 tbsp Mustard (we like Church Farm's Mustard)
- 2 Garlic Cloves
- 10g Dill
- 25g Parsley
- 3 Egg Yolks
- 2 Lemons
- 700ml The Stock Merchant Free Range Chicken Stock
- 2 packets The Stock Merchant Original Bone Broth Rice
- Olive Oil
- Salt
- Black Pepper
Method
- Add the chicken thighs and mustard to a bowl. Grate over the garlic and drizzle over some oil. Season generously with salt and pepper and give it a good mix. Set aside.
- Reserve a few dill and parsley leaves for garnish and finely chop the rest, stalks included.
- Heat a frying pan with a drizzle of oil over a medium-high heat. Add the marinated chicken and cook on both sides until slightly charred and cooked through.
- Reheat the cooked rice and stir through the herbs.
- Heat the stock in a saucepan over a medium heat.
- Whisk the egg yolks in a small bowl with the juice of half your lemons then pour the egg mixture into the hot stock. Whisk vigorously until it starts to thicken slightly. Season with salt, pepper and more lemon juice to taste (you want it quite tart).
- Share the rice between four bowls and ladle over the broth. Top with the chicken and reserved herbs. Serve with any remaining wedges of lemon.
