After watching Sandi Richard on the Food Network a few times, I was pleased to find some of her cookbooks - locally too! I didn't quite buy in to her "system", but there are a lot of great recipes that are quick and simple in her books. One of our family favorites is the honey-curried chicken.
8-12 boneless skinless chicken thighs (about 800 grams). You can sub chicken legs, we have used breasts too.
1/2 cup liquid honey
1/4 cup mustard (just regular yellow mustard)
1 tsp curry powder
1/4 tsp salt
Mix ingredients and pour over chicken. Then sprinkle chicken with 1/2 tsp dried tarragon. Bake at 375 for about 50 minutes. Serve with rice and veggies.
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