- 1/4 cup butter or margarine
- 1/4 cup honey
- 1/4 cup orange juice concentrate
- 2 tablespoons lemon juice
- 1 tablespoon mustard prepared
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 broiler-fryer chicken (3 to 4
lb.), cut up
- 1 tablespoon water cold
- 1 teaspoon cornstarch
This recipe makes 6 servings.
Preheat oven to 375°.
Melt butter or margarine in a 13 x 9 x
2-inch baking dish. Add honey, orange juice,
lemon juice, mustard, salt and curry powder.
Mix well. Coat both sides of chicken pieces
with honey mixture and place, skin-side
down, in baking dish.
Bake for 30 minutes, basting occasionally.
Turn chicken over and bake 30 minutes longer
or until chicken tests done. Transfer
chicken to a warm platter; cover and keep
warm.
Transfer honey mixture to a small
saucepan. In a small bowl or cup, mix cold
water and cornstarch until smooth. Pour into
honey mixture. Stirring over medium heat,
bring to a boil and boil for 1 to 2 minutes.
Drizzle honey sauce over chicken and serve
with fluffy hot rice.
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