Friday, October 24, 2014

Curry Honey Chicken

A long time ago, in a far away place, (though not so far that I couldn't run there now), I had a baby boy. Freckles. And a friend brought me dinner.

And it was this...

And it was good.

I've since gotten her recipe, and shared it on some She Plans Dinner menus. Today I am sharing it with you.

So, it's chicken. It's healthy. It's gluten-free. It's easy. It's adventurous enough for those who like variety and standard enough for those who like classic and familiar.

I like how the flavors of butter and honey and curry meld. So good. I used sweet curry, which isn't spicy at all.

I served mine with rice and applesauce and green beans (for color). The rice is great for the juices that accumulate. 

Curry Honey Chicken
6-8 chicken thighs
1/3 cup butter
1/3 cup honey
2 Tbsp dijon mustard
1 tsp curry powder

-Preheat the oven to 375 degrees.
-Wash and skin the chicken thighs. Place in a 9x13” pan.
-Melt the butter. Whisk in the honey, mustard, and curry powder. Pour over the chicken.
-Bake at 375 degrees for 60-75 minutes, until the juices run clear.

That's it.  Enjoy!