Trevor Block

Ingredients:

• 2 chicken breasts, skin off, each cut into 5 or 6 large chunks
• 150g French mustard
• 100ml fresh lemon juice
• 1 large clove of garlic, crushed
• 1 medium onion, very finely chopped
• 1 tbsp chilli paste
• 2 tbsp peanut oil
• 2 bay leaves
• big pinch of salt
• big pinch of ground black pepper

Method:

Sweat the onion in the peanut oil until soft. Add mustard, lemon juice, chilli, garlic, bay leaves and salt, stir well and simmer gently for 15 minutes. Add a little water if mixture becomes too thick or looks lumpy.

Allow sauce to cool, remove bay leaves then pour two thirds of this mixture over the chicken pieces. Marinate overnight.

Grill until cooked through, basting occasionally with the reserved third of the sauce.