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6 whole chicken breasts, split 6
6 chicken thighs 6
6 chicken legs 6
clove of garlic, cut
salt and freshly ground peppper
1/2 lemon 1/2
1/2 cup butter (1 stick) 125 mL
2-1/2 tbsp curry powder 35 mL
3/4 cup Dijon mustard 175 mL
1 cup honey 250 mL
1 tsp soy sauce 5 mL
6 to 8 small green onions 6 to 8
Wipe chicken with paper towels and rub all over with cut clove of garlic. Season with salt and ground pepper. Squeeze lemon juice over it. Lay pieces, skin side up and one layer deep, in large stove-to-table baking dish. Melt butter slowly and stir in curry powder. When heated through, blend in mustard, honey, and soy sauce and pour sauce over chicken. Cover with foil and refrigerate. Warm to room temperature before cooking. Cook in 350°F (180°C) oven for 1 hour, until chicken is tender and glazed. Do not overcook. Baste chicken occasionally with sauce. Decorate edge of dish with green onion when you are ready to serve.
Chef's Note
Sweet and beautifully glazed chicken.
6 chicken thighs 6
6 chicken legs 6
clove of garlic, cut
salt and freshly ground peppper
1/2 lemon 1/2
1/2 cup butter (1 stick) 125 mL
2-1/2 tbsp curry powder 35 mL
3/4 cup Dijon mustard 175 mL
1 cup honey 250 mL
1 tsp soy sauce 5 mL
6 to 8 small green onions 6 to 8
Wipe chicken with paper towels and rub all over with cut clove of garlic. Season with salt and ground pepper. Squeeze lemon juice over it. Lay pieces, skin side up and one layer deep, in large stove-to-table baking dish. Melt butter slowly and stir in curry powder. When heated through, blend in mustard, honey, and soy sauce and pour sauce over chicken. Cover with foil and refrigerate. Warm to room temperature before cooking. Cook in 350°F (180°C) oven for 1 hour, until chicken is tender and glazed. Do not overcook. Baste chicken occasionally with sauce. Decorate edge of dish with green onion when you are ready to serve.
Chef's Note
Sweet and beautifully glazed chicken.