Chicken Maryland With A Baked Mustard Crust

• 4 chicken legs-thighs (marylands complete bone in skin on)
• 3 cups fresh breadcrumbs (see note)
• 2 tablespoons butter
• 1 teaspoon sweet paprika
• Mustard Crust Mix
• 1/2 cup Dijon mustard
• 1/2 garlic clove (large minced)
• 1 tablespoon thyme (fresh)
• 1/2 teaspoon black pepper (freshly ground)
• 1/4 teaspoon cinnamon (a pinch)

1. Preheat oven to 160u0b0C.
2. Season the centre of a 3 day old loaf (crumble the bread or give it a quick blitz in a food processor) with freshly cracked black pepper and lake salt.
3. Combine mustard mix ingredients in a bowl and mix thoroughly.
4. Roll chicken pieces in the mustard mix, then roll in the seasoned fresh breadcrumbs.
5. Place skin side up (in a shallow baking tray and dob the breadcrumbs with small dots of the butter and then sprinkle with sweet paprika.
6. Bake slowly for 1 to 1 1/4 hours (if doing turkey allow longer times and more of other ingredients to allow for size of turkey marylands compared to chicken).

chicken, fresh breadcrumbs, butter, sweet paprika, mix, dijon mustard, garlic, thyme, black pepper, cinnamon

Taken from www.food.com/recipe/chicken-maryland-with-a-baked-mustard-crust-433830 (may not work)