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It’s Monday morning again – the sure-fire way to ruin a weekend. How was your weekend? Mine wasn’t so great.
Although it did involve a fancy dress birthday party, shopping and a dinner party, it also involved two baking disasters, a handful of arguments and a broken toe (ouch!).
I over-baked some shortbread thumbprint cookies so instead of being soft, delicious clouds of butter, they’d taken on that weird, hard, candy-like taste you get when you cook cookies for too long. I also followed a recipe for 100-calorie crescent rolls – the recipe used avocado instead of butter – but instead of fluffy, flaky pastry puffs, I had rock-solid door stops.
My Official Treat Taster gave up smoking 6 weeks ago. Well, he swapped regular smoking for smoking an electronic cigarette – which he lost on the taxi ride home on Friday. I had to persuade him to buy some nicotine gum instead of cigarettes. I spent the whole weekend wishing I didn’t care about his health as much as I do. His cigarette cravings are even stronger than my chocolate cravings.
And to top it all off, I accidentally kicked the door frame on Friday evening, leaving with a ridiculously painful, swollen and bruised toe. The pain I can deal with, it’s the length of time it takes me to get anywhere that’s really winding me up. I can’t even get sympathy because My Official Treat Taster is too busy tracking his electronic cigarette package online every two seconds.
Is that enough complaining? It feels like enough complaining. One thing I could have done with this weekend was this chicken. It’s so so easy to throw together and tastes fabulous. Go ahead – try it!
Honey Lemon Chicken
2 chicken thighs
1 tablespoon olive oil
4 tablespoons honey
2 tablespoons whole grain mustard
juice of 2 lemons
zest of 1 lemon
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch salt & pepper
Pinch of cayenne
1 tablespoon corn flour
1. Preheat the oven to 400°F. Dry the chicken thighs and lightly score the skin with a knife.
2. Whisk together all of the other ingredients. Using a pastry brush, brush half of the mixture onto the chicken and place in the oven to cook.
3. Remove the chicken after 15 minutes and brush half of the remaining honey and lemon sauce on top. Place back in the oven to cook for another 15 minutes then brush with the remaining sauce.
4. Cook for a final 15 minutes or until the skin is crispy and the chicken is cooked through.
Umm… Happy Monday?
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