Gene's always been game for my experiments and new recipes but once in a while he makes a request for comfort food: meatloaf, oven fried chicken, chicken livers, etc. This time he actually clipped a recipe out of the paper and laid it on my desk. Since he's never done that before, I really paid attention. Honestly, when I first saw the recipe for honey mustard chicken drumsticks I was "ho-hum" but Gene loves honey mustard so of course I was going to make it for him. Then I saw the curry in the list of ingredients. I was intrigued. I couldn't figure out if it was going to be a good idea or a bad idea and I also wondered if Gene had paid attention to the full list of ingredients, but no matter.
We'll be eating this a couple of times a month. The recipe is written to roast the chicken in the oven but it would be great on the grill. It would also work well for for chicken breasts even though it's written for legs, and would make for killer wings too. I think it would even be fantastic as a glaze for whole roasted chicken or cornish game hens. The curry spices tame the mustard in a way that lets the mustard flavor come out without the bite. The combination of the honey, curry, and mustard is sweet and savory at the same time but without being overpowering in the savory or cloying in the sweet.
GREAT recipe and very good for you. It's a wonderful change from boring old grilled chicken breasts.
By the way, Gene, feel free to clip any recipes you want to out of the paper! I'm game.
Honey-Mustard Curry Chicken Drumsticks
by Jim Romanoff, Associated Press
4 Tbsp honey
3 Tbsp coarse-grain mustard
1 Tbsp canola oil
1 1/2 tsp curry powder
1/2 tsp salt
1/4 tsp ground black pepper
8 chicken legs, skin removed
Directions: Heat oven to 400 degrees. Lin a baking sheet with foil. Coat a wire rack with cooking spray, then set it on top fo the baking sheet.
In a small bowl, whisk together the honey, mustard, oil, curry, salt, and pepper. Using a brush, coat the drumsticks completely with the honey mustard glaze. Arrange the chicken pieces on the prepared rack.
Bake, basting occasionally, until chicken is golden on the outside and an instant-read thermometer registers 165 degrees when inserted at the meatiest part of the chicken, about 45 minutes.
Nutrition per one chicken leg: 215, Protein: 16, Carbs: 10, Fat: 10, Fiber: 0
Weight Watchers Points: 5
Glenna's notes: The recipe calls for chicken legs only but I had a mix of legs and thighs and it worked great. If you're using thighs or breasts add 15 minutes to the cooking time to allow for the thicker pieces of meat and be sure to use a meat thrermometer.
The glaze is written for 8 chicken legs but it could easily cover, with basting once, at least a dozen pieces of chicken: legs, thighs, breasts, etc.
Also be sure to use the foil or you'll be sorry. With it's honey and oil, the glaze is very messy and the honey caramelizes to a wonderful crunch on the chicken but an awful mess in the pan.