Golden chicken nibbles with honey mustard glaze
- 700-800gms chicken nibbles
- ½ teaspoon celery salt
- ½ teaspoon smoked paprika
- ¼ cup honey
- 2 teaspoons Colman’s Mild Mustard
- 1 Lemon juice & finely grated zest
- 1 teaspoon cornflour
- ½ cup water
Pre-heat the oven to 180 degs and line a shallow oven tray with baking paper. In a small saucepan combine the salt, paprika, honey, mild mustard, lemon juice & zest, water and cornflour, whisk together and bring to a simmer. Cook for 2-3 minutes until slightly thickened and glossy. Remove 1/4 cup of the sauce to use as a dip when serving. Toss the chicken nibbles with the remaining sauce and arrange in a single layer on the baking tray. Bake for 20-30 minutes turning occasionally and basting with any excess sauce until cooked and golden. Serve with a side salad and reserved sauce.
This mustardy glaze is also perfect with grilled lamb or pork cutlets or use chicken thighs and cook in the slow cooker.