The greatest honey love of all….

A while ago I had posted about curry powder, which leads me right back to the recipe that required it first: honey chicken.

A few well-known facts about my honey chicken recipe:

It’s super easy to make. (I mean it. If you can master that curry powder recipe, then this will be a breeze, especially since the curry powder is a key ingredient in this dish. And if you need a refresher on the curry powder, then just click here.)

You need to be attentive to this dish. (Once you see the picture, you’ll understand why. You want that golden color with just a hint of browning when you bake it, so a lot of love and care goes into this meal. But again, it is easy so no worries. And when I mean easy, I mean super easy.)

My husband goes crazy for this dish every time I make it. (It’s one of the few leftovers he’ll eat over and over again….and if you know Matt, he’s not a big leftovers kind of person.)

And the sauce that is created while baking? Yummy is an understatement. It’s gooey and buttery and sweet with a hint of salt. Trust me on this, if made right the outside looks sticky and sweet, but that salty savory bite is worth it. Also, the yummy factor applies when you add a side of mashed potatoes or possibly egg noodles too. (You need a carb or starchy side because honey chicken is a great “stick to your bones” type of dish.)

I love the way sweet ingredients can lend themselves to savory dishes….be adventurous and give them a try!

And yes, enjoy!

~Jenny V


  

   
Jenn’s Honey Chicken

1 package of chicken thighs, bone-in, fat slightly trimmed (if you’d prefer)

1 stick unsalted butter, melted

1/2 cup honey

1 teaspoon curry powder (refer to my Curry Powder recipe)

1 teaspoon salt

1/4 cup yellow mustard

Directions:

1) Pre-heat oven to 350 degrees.

2) In large baking dish, place chicken thighs, skin side up.

3) In large measuring cup or small bowl, combine remaining ingredients and whisk until mixed, then pour mixture over chicken evenly. Make sure to coat each piece.

4) Bake for 75-90 minutes, basting thighs in mixture every 15 minutes. When skin looks golden and starts to take on a deep brown color on most of the pieces, remove and serve.

 

Advertisements