Sophia Lindop’s Honey & Mustard Chicken Thighs
With our outdoorsy lifestyle we lead in summer, there is usually a braai fire involved. If you are well prepared, you can make some fun food. Sophia Lindop provides the answer, it’s on the cover of her latest book, braai & potjie, flavours and traditions. A perfect Christmas stocking stuffer.
Honey & mustard chicken thighs
Serves 6
Ingredients
2 tbsp honey
6 tsp wholegrain mustard
juice of ½ lemon
12 deboned chicken thighs
Method
Soak 24 kebabs sticks in water for an hour.
Mix the honey, mustard and lemon juice in a bowl. Spear the thighs crossways using two sticks per thigh, and place them in a flat dish. Pour the honey and mustard mixture over and allow the chicken to marinate for an hour before cooking on a medium-hot open fire until golden and sticky.
Michael’s wine recommendation – CLICK HERE
Sophia Lindop
Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing four cook books in two years, Sophia has forged ahead and is currently researching a fifth book which will be published next year.
This recipe is extracted from braai & potjie, flavours & traditions, launched in Cape Town about a month ago.
braai & potjie, flavours and traditions by Sophia Lindop
Sophia’s books are available from book shops. Click here if you would like to visit her website and buy her books online.
