Chicken dijonnaise reminds me of my childhood — I think you’ll find it as comforting as I do!
I remember making Chicken Dijonnaise before I knew how to really cook. I used to make it because it was easy. And edible. But it never tasted like this chicken dijonnaise recipe! I wish I could give it to you now to taste it because my words won’t do it justice. It’s that good!
I made this a few weeks ago because I was having a little deja vu moment that took me back many many years. And, I had a package of organic chicken thighs in my fridge that needed to be cooked. And, I really, really love mayonnaise. And, I have a jar of healthy mayonnaise that I love in my fridge. And, I was feeling a bit hangry and I had to eat very soon or I would turn into Marcia Brady in that Snickers commercial.
So, here’s my much-better-than-years-ago chicken dijonnaise recipe.
It’s creamy, and tangy and a little charred and pretty and healthy. Don’t let the hangries get you — make this now!
If you’re in a spicy mood, here’s another of my favorite chicken thigh recipes.
Here’s some reasons why this amazing recipe is good for you:
Chicken is a healthy protein that gives you energy, lessens the pain of some types of arthritis, and boosts your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. And, whenever possible, buy organic chicken!
Mustard is rich in calcium, potassium, selenium and phosphorous. It’s recommended for people battling cancer because of its high phytonutrient content. People with psoriasis and some other skin issues can also benefit from mustard’s nutritional breakdown.
Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. Lemon peels contain calcium, potassium and vitamin C If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. I always try to use the lemon peels when I’m squeezing lemon juice for a recipe. If you don’t have a good microplane or grater, it’s a good investment so you can easily grate the peels onto your dishes to make them even healthier and taste so much brighter.
Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
- 8 boneless chicken thighs (preferably organic)
- 3 Tbs Dijon mustard
- 2 Tbs mayonnaise (I like this one)
- ¾ tsp turmeric
- 3 Tbs extra-virgin olive oil
- juice and grated rind of one large lemon
- sea salt and black pepper to taste
- 1 tsp dried minced onion flakes
- Place all of the ingredients, except the grated lemon rind, in a zip-top bag or a shallow baking dish. Mush it around until the chicken is well coated.
- Place the bag in the fridge to marinate for as long as is convenient. I've marinated mine anywhere from 20-minutes to overnight and each time it was great!
- Preheat the oven to 425°F convection setting or 450°F bake setting.
- Place a rack on top of a baking sheet.
- Place the chicken pieces, covered in the marinade, on top of the rack, making sure they are not touching each other.
- Bake 30 minutes or until the chicken is cooked through and has some dark brown patches on it.
- Grate the lemon rind on top of the chicken.
- Serve and enjoy!
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