Mustard Chicken Recipe

This is one of my favorite South African recipes. It is very simple and very delicious. What could be better than that? Serve it with rice, because there’s a lot of flavorful gravy.


½ cup cake flour
1 teaspoon salt
¼ teaspoon pepper
3 pounds chicken pieces
Vegetable oil
2 medium onions, finely chopped
1 chicken stock cube, crumbled
1 ½ cups boiling water
¼ cup sweet mild mustard
2 Tablespoons soft brown sugar
1 Tablespoon cornstarch

Sift the flour, salt and pepper together.
Roll the chicken pieces in the flour mixture in until completely coated.
Fry on both sides in hot oil in a medium hot frying pan until golden.
Place the chicken pieces in a single layer in an ovenproof dish with a lid.
Sauté the onions in the same frying pan.
Dissolve the chicken bullion cube in the boiling water.
Mix the mustard, chutney, sugar and cornstarch well together, then mix it with the chicken stock. Add to the onions and bring the sauce over the chicken portions. Cover with the lid and bake for 1 ½ to 2 hours at 325º F.
Serve hot.

Makes 6 to 8 servings.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.