Thursday, September 20, 2012

Honey Mustard Chicken

This is my mother's recipe and I have happy mouth memories when I eat this now!  I'll write her recipe and then add my comments in another colour.

8 chicken pieces, skinned
1 tsp curry powder
½ cup orange juice I used Orange Rasberry juice 'cuz all I had in the house was Veggie Juice
2 tbsp melted butter
½ cup liquid honey
2 tbsp prepared mustard  Oooooh - 'prepared' mustard.  I used dried.  This is probably why mine wasn't as yellow as I remember Mum's

Rub chicken pieces with curry powder and arrange in a baking dish.  I just sprinkled it over top.  I'm lazy like that.
In a small glass measuring cup, mix together the rest of the ingredients until smooth.
Pour over chicken pieces and bake at 375F for about 1 hour, turning once and basting often.  I covered mine in foil for the first 45 minutes because I didn't feel like turning and basting.  I'm lazy like that.


  1. This was interesting. I actually mix everything together (including the curry powder) in a glass baking dish, then put the chicken in and turn it over to coat. I believe the original recipe did suggest covering with tinfoil for the first part of the cooking time. When you were young I used more margarine and no juice. I discovered the orange juice variation in the Demaine cookbook and adapted it because it is better for us. How did your dried mustard variation taste?

    1. It was different from yours but very yummy anyways. I think leaving the curry on top made for more heat.