Food on Friday.

MUSTARD BAKED CHICKEN

Serves 4

4 large of 8 small chicken pieces
4 tbsp butter, melted
4 tbsp mild mustard
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp paprika
3 tbsp poppy seeds
400 g dried pasta shells
1 tbsp olive oil
salt and pepper

1. Arrange all the chicken pieces in a single layer in a large ovenproof dish.

2. Mix the butter, mustard, lemon juice, sugar and paprika together in a large bowl and season to taste with salt and pepper. Brush the mixture  over the upper surfaces of the chicken pieces and bake in a pre-heated oven at 200C for about 15 minutes.

3.Remove the dish from the oven and carefully turn the chicken pieces over with tongs. Coat the upper surfaces of the chicken with the remaining mustard mixture, then sprinkle the chicken pieces with poppy seeds. Return to the oven for a further 15 minutes.

4. Meanwhile, bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta shells and oil and cook for about 8-10 minutes, or until tender, but still firm to the bite.

5. Drain the pasta thoroughly and transfer to 4 warmed serving plates. Top the pasta with 1or 2 of the chicken pieces, pour over the sauce and serve immediately.