honey mustard chicken thighs

for the chicken:

12 chicken thighs (boneless skinless)
2tbsp olive oil
2tbsp dijon mustard
salt and pepper

for the sauce:
4tbsp dijon mustard
4tbsp grainy mustard
4tbsp honey
3tbsp chicken stock
1tbsp olive oil
rosemary sprigs


marinate chicken
put the chicken in a bowl and rub the oil, 2tbsp dijon mustard and salt and pepper all over them. Let that sit while you make the sauce.

preheat your oven to 400.

sauce
mix all the sauce ingredients together, but leave out the rosemary sprigs.

cook the chicken
heat up an oven proof frying pan to medium/high. sear the chicken for 1 minute, then flip. add the sauce and the rosemary to the pan (drizzle over the chicken) then put the pan into the oven. let bake for about 15/20 minutes.

ginger granola

3 cups rolled oats

1/2 cup plain flaked coconut

2 tsp cinnamon
1/4 cup brown sugar

2 tbsp flax seeds 

2 tbsp chia seeds
1/4 cup sunflower seeds

1/3 cup pumpkin seeds

1/4 cup grapeseed (or vegetable) oil
2 tbsp honey
1 tbsp maple syrup
2 tsp vanilla extract

1 cup dried unsweetened ginger -cut into small pieces

*don't use chrystalized sugared ginger or the granola will be too sweet

combine all ingredients (except the dried ginger) in large bowl and mix well. spread on a cookie sheet and bake at 325 for about 35 minutes. set your timer and stir granola every 6/7 minutes.

stir in the ginger granola is cooled.