This saucy Honey Mustard Chicken - with its curry and garlic kick - is perfect for Jewish holiday and Sabbath lunches because it does not dry out when reheated on the Shabbat Plata (hotplate). The honey in it makes is particularly fitting for Rosh Hashanah lunch. Serve with rice, which can be topped with the chicken's extra sauce, and a green salad or vegetable.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 4 pounds (2 kilograms) chicken pieces
- 2-4 Tbsp. canola oil or 1/4 cup melted margarine
- 1/2 cup honey
- 1/4 cup mustard
- 1 tsp. curry
- 1 clove garlic, minced
- 1 tsp. salt
Preparation:
1. In a small bowl, mix together melted margarine, honey, mustard, curry, garlic and salt.
2. In a shallow baking pan, place chicken pieces skin-side down. Pour dressing over the chicken. Cover and marinate in the refrigerator for 2 hours.
3. Preheat oven to 350°F (180°C).
4. Place chicken in oven, covered, for 30 minutes.
5. Uncover the chicken and turn skin-side up. Baste.
6. Bake at 350°F (180°C) for an hour or until cooked through and browned. Baste once or twice during the hour.
2. In a shallow baking pan, place chicken pieces skin-side down. Pour dressing over the chicken. Cover and marinate in the refrigerator for 2 hours.
3. Preheat oven to 350°F (180°C).
4. Place chicken in oven, covered, for 30 minutes.
5. Uncover the chicken and turn skin-side up. Baste.
6. Bake at 350°F (180°C) for an hour or until cooked through and browned. Baste once or twice during the hour.
