Tuesday, 16 September 2014

Roasted Honey-Curry Glazed Chicken

Roasted Honey-Curry Glazed Chicken

Ingredients:

4 Pieces Bone in Chicken, or Quartered Whole Chicken
About 1 Cup Chicken Stock
1 Onion, roughly Diced
3-4 Cloves Garlic, Chopped
2 Lemons, Quartered
1/3 Cup Honey
1-2 Tablespoons Curry Powder
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Salt
3-4 Cloves Garlic
2 Tablespoons Butter
1 Inch Ginger Root
2 Tablespoons Lemon Juice

Instructions:

Lightly mist a large roasting pan with cooking spray and preheat oven to 450°F.

Arrange the diced onion, 3-4 cloves minced garlic, and the lemon quarters (peel down) in the bottom of the roaster. Pour in the chicken stock, there should be about a half inch of stock along the bottom of the roaster. Set aside.

Using a mortar and pestle grind 3-4 cloves garlic, ginger root and the teaspoon of salt until it is a fine paste. Grind and mash the curry powder, cumin powder, cayenne pepper until well combined. Blend in the butter and lemon juice.

Season the chicken with salt and pepper well on both sides. Rub the spice mixture under the skin, and on all sides of each piece of chicken. Set in prepared roaster. Do not use all the spice mixture, you should only need a small amount for each piece of chicken.

Mix the honey in to the remaining spice mixture to make a glaze.

Roast chicken in preheated oven for about 15 minutes. Remove from oven, Glaze each piece of chicken with the honey-spice mixture using a silicone basting brush. Reduce oven heat to 330°F.

Return to oven and roast an additional 15-20 minutes. Following by another layer of glaze. Continue to roast in 15-20 minute intervals, basting in between until you run out of glaze.

Continue to roast until chicken is cooked through. Usually takes about one hour from start.

Allow chicken to rest about 5 minutes in the roaster before serving. If desired you can spoon some of the pan juice over the chicken for a light sauce.

Enjoy!

Notes:

A sweet and subtle spice blend gives the chicken a great flavor. You could rub the spice blend into the chicken and let it marinate for a few hours before cooking to really let the flavor settle in.

Other Places:

What was cooking one year ago? (more or less)

Beer Bottom Roast Chicken


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