This recipe was actually given to me by my daughter Jennifer. She has made it numerous times. always to raves from the family. It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.
Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!
Obviously this recipe can be cut in 1/2 for a smaller group.
Ingredients:
1 stick butter or margarine
1/2 cup minced yellow onion
2 large cloves garlic, minced
1/4 cup Dijon Mustard
1/2 cup mild honey
1 teaspoon kosher salt
a rounded teaspoon curry powder
2 tablespoons peach or mango chutney ( available in most supermarkets)
small handful of dried currants or chopped dark raisins
2 roasting chickens cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan
Directions:
you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.
to make sauce:
Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.
to prepeare chicken:
I would spray each baking sheet with pam cooking spray first
Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.
To Bake Chicken:
place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.
to serve:
Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.
*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.
Cooking with Candi 