Maple-Mustard Chicken Thighs

MUSTARD MARINADE

• 2 tbsp hot mustard
• 2 tbsp sunflower oil
• 1 tbsp maple sugar

MAPLE VINEGAR SOUR CREAM

• 1 cup sour cream
• 2 tbsp maple vinegar
• 1 stalk of celery, finely sliced
• 2 tbsp pumpkin seeds, roasted and coarsely chopped
• Salt and pepper

CHICKEN

• 12 chicken thighs
• Salt and pepper
• 1 tbsp sunflower oil

OYSTER MUSHROOMS AND ASPARAGUS

• 12 large oyster mushrooms
• 2 bunches of asparagus, peeled, ends trimmed by 5 cm (2 in)
• 2 tbsp sunflower oil
• Salt and pepper

MUSTARD MARINADE

1. Combine all ingredients and set aside.

MAPLE VINEGAR SOUR CREAM

1. Combine all ingredients and set aside.

CHICKEN

1. Set barbecue to 200° C (400° F).
2. Lightly oil the chicken thighs and season with salt and pepper.
3. Grill one side of the chicken thighs for 4 minutes, turn and grill the other sides another 4 minutes, brushing with the mustard marinade. Reduce heat to 150° C (300° F), turn thighs over and grill another 4 minutes, brushing that side with marinade. Turn once more to lightly caramelize the marinade.

OYSTER MUSHROOMS AND ASPARAGUS

1. Lightly oil the oyster mushrooms and season with salt and pepper, then grill on the barbecue 3 – 4 minutes (depending on their size), while turning them.
2. Place asparagus on a baking sheet and toss with the sunflower oil and the salt and pepper. Put on the barbecue for 3 – 4 minutes (depending on their size), until softened and well cooked.

ASSEMBLY

1. Arrange the chicken thighs on the asparagus and oyster mushrooms and serve with the maple vinegar sour cream.