1ea Chicken leg
2oz Whole grain mustard
1/2cup pure olive oil
About 40g Natto
Salt & pepper
(1/2 cup Tomato Fondue)
Chop 1 cup of Natto and soak in the olive oil with rest of Natto overnight.
Combine whole grain mustard and marinated olive oil natto.
Bone chicken and remove skin, cut into four pieces and season with salt and pepper
Sear chicken, skin side down, until colored golden brown.
Flip over the chicken, crust the mustard and natto mixture and sauté for 2min.
Cover with sliced yogurt cheese until cheese just starts to melt.
Serve with warm tomato fondue.