Crispy chicken thighs with hot honey mustard
Using steam in ovens is a centuries-old practice but the technology for combining dry heat and steam in commercial ovens (called ‘combi-steamers’ or ‘combi ovens’) wasn’t developed until around the late 1960s. Their popularity amongst professional chefs quickly grew and the tech eventually found its way into the home kitchen too. Low humidity (25%) is great for cooking roasted joints of meat, bread and fish because it uses some steam to keep the food juicy on the inside at the beginning of cooking, followed by a dry heat for a crisp outside. AEG’s SteamCrisp oven is perfect for these crispy chicken thighs, because it renders the fat, crisps the skin and keeps the flesh juicy. Served with a tangy, sweet and fiery hot honey mustard glaze.
Ingredients
Metric
Imperial
PICKLED SHALLOTS
- 2 banana shallots, finely sliced into half-moons
- 1/4 lemon, peel pared into strips
- 4 sprigs of dill, plus extra fronds picked, to serve
- 75ml of apple cider vinegar
- 75ml of water
- 1 tbsp of honey
- 1 tsp fine sea salt
- 1/4 tsp black peppercorns
- 1/2 tsp yellow mustard seeds
CHICKEN
- 8 bone-in chicken thighs, patted dry with kitchen paper
- 1 tbsp of olive oil
- 1 1/2 tsp fine sea salt
- 1 tsp ground black pepper
- 1 tsp dried garlic granules
- 1 tsp smoked paprika
- 1/2 tsp onion powder
LEMON YOGHURT
- 250g of Greek yoghurt
- 1 lemon, zested, plus ½ juiced
- 1 small garlic clove, finely grated
- 1 tbsp of olive oil
GLAZE
- 3 tbsp of honey
- 2 tbsp of Dijon mustard
- 1 tbsp of wholegrain mustard
- 1 tbsp of sriracha
- 1 tsp chilli flakes
- 1 tsp apple cider vinegar
- 1 tbsp of unsalted butter
Method
Preheat the oven to 200°C – if your oven has the option to steam, fill up the reservoir with water
Turn on to a low steam setting (25% humidity). Line a roasting tray with baking paper
To make the quick-pickled shallots, place the shallots, lemon peel and dill in a bowl. Combine the apple cider vinegar, water, honey, salt, peppercorns and mustard seeds in a saucepan. Warm gently for 2 minutes, stirring until the sugar and salt has dissolved, then pour over the sliced shallots. Leave to lightly pickle
- 2 banana shallots, finely sliced into half-moons
- 1/4 lemon, peel pared into strips
- 4 sprigs of dill, plus extra fronds picked, to serve
- 75ml of apple cider vinegar
- 75ml of water
- 1 tbsp of honey
- 1 tsp fine sea salt
- 1/4 tsp black peppercorns
- 1/2 tsp yellow mustard seeds
For the chicken, combine all the spices, salt and olive oil in a large bowl. Coat the chicken with this mixture and transfer to the baking tray. Roast the chicken for 30 minutes
- 8 bone-in chicken thighs, patted dry with kitchen paper
- 1 tbsp of olive oil
- 1 1/2 tsp fine sea salt
- 1 tsp ground black pepper
- 1 tsp dried garlic granules
- 1 tsp smoked paprika
- 1/2 tsp onion powder
Meanwhile, to make the lemon yoghurt, combine all the ingredients in a bowl and season with salt and pepper. Chill until ready to serve
- 250g of Greek yoghurt
- 1 lemon, zested, plus ½ juiced
- 1 small garlic clove, finely grated
- 1 tbsp of olive oil
For the hot honey mustard glaze, gently warm all the ingredients in a small saucepan with a good pinch of salt. Keep warm
- 3 tbsp of honey
- 2 tbsp of Dijon mustard
- 1 tbsp of wholegrain mustard
- 1 tbsp of sriracha
- 1 tsp chilli flakes
- 1 tsp apple cider vinegar
- 1 tbsp of unsalted butter
Once the chicken is crisp and cooked through, brush generously with the glaze and return to the oven for 5 minutes
Spread the lemon yoghurt onto a serving platter and arrange the glazed chicken over the top. Scatter generously with dill fronds, flaky salt and the quick-pickled shallots
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