Honey Curry-Glazed Chicken
Prepared by The Culinary Team @ Griffin Hospital Dining Services.
This dish takes all of 5 minutes to prepare, but it needs a good hour to bake so the juices simmer down to a rich, thick, golden glaze and coat the chicken perfectly (be sure to use only drumsticks, since only they will remain tender and juicy). It’s definitely worth the wait. Serve it hot or cold. Make it in advance, refrigerate, and take along on a picnic. The kids will love it because it’s sweet, and it’s messy fun to eat with their fingers!
12 chicken drumsticks, skin removed *
2 tablespoons Dijon mustard
1/4 cup lemon juice
1/4 cup natural honey
1/4 teaspoon mild curry powder
1/2 teaspoon salt
Buy the book This recipe is featured on page 191
- Preheat the oven to 375°F. Rinse the chicken and pat dry.
- In a large bowl, combine the mustard, lemon juice, honey, curry powder, and salt. Add the chicken and stir to coat (you can do this ahead of time and refrigerate, covered, overnight if you like).
- Bake for 1 hour, turning once and basting occasionally, until the chicken almost falls off the bone and the sauce has thickened to a rich golden glaze.
295 calories, 7 g fat (2 g sat fat), 38 g protein, 18 g carbohydrate, 0 g fiber, 123 mg cholesterol, 514 mg sodium
* Ask the butcher at the supermarket to remove it.