1. Heat the olive oil and butter in a wide pot and brown the chicken thighs on all sides until they get a nice color. Add the finely chopped red onion until it softens and becomes translucent. Add the fresh ginger and stir to flavor the mixture.
2. Pour in the orange juice and zest, English mustard, honey, turmeric, and freshly ground pepper. Add salt and lower the heat. Simmer for 35–40 minutes, until the chicken is tender and the sauce thickens.
3. Serve with rice, mashed potatoes, or oven-baked potatoes, and drizzle generously with the orange-mustard sauce.
