I wondered about this African country having a popular dish using French mustard but after a quick read on Wikipedia it turns out that Gabon was colonised by the French. They've been independent since 1960 but apparently still can't resist the French mustard on their chicken. :D
- 4 chicken breasts
- 1/4 cup mustard
- 1 onion
- 3 cloves garlic
- Juice from 2 lemons
- Stock (not pictured, oops!)
Cut the chicken into large chunks and cook in oil to seal it. Transfer to a dish for later.
Chop up the onion and garlic. We've been getting onions from our local fruit & veg shop and they're SO strong. Cutting one up has you weeping uncontrollably and makes your eyes sting for ages afterwards.
Saute the onion and garlic in the same pan.
Squeeze the lemons into the pan. I like squeezing lemons in my bare hands like some bizarre test of strength. Rawr!
Add about 1/2 cup of stock and stir well to de-glaze the pan.
Add the mustard and return the chicken to the pan. Simmer for about 30 minutes or until the sauce has thickened up a bit.
I served it with rice and a nice crunchy salad.
This was always going to be delicious. Mustard is one of my favourite sauces? condiments? whichever! The sauce was lovely and thick and coated the chicken beautifully. The chicken was tender and moist. It was truly a great dish. I've never had mustard and rice together but their tastes compliment each other pretty well. JD and Leigh enjoyed it too and Erin tried it but didn't eat more. I used a milder mustard than the original recipe suggested but you could use your favourite or stick with Dijon as they use in Gabon.