Serves 4, can be doubled
Here is a new twist on sweet and savory maple mustard chicken (which is great too). I love the addition of warm and flavorful curry to this dish. This can be made with chicken pieces of any type.
4 tablespoons margarine, cut into small pieces or canola oil
1/2 cup pure maple syrup
1/2 cup Dijon mustard
1 tablespoon mild or hot curry powder
1/4 teaspoon cayenne, optional
1 chicken, cut in 1/8’s, bone-in, skin-on
Preheat the oven to 350°. In a 9-by-13-inch ceramic baking dish, combine the margarine with the maple syrup, mustard, curry powder and cayenne. Bake for about 5 minutes, until the margarine is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.
Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some
of the sauce under the chicken skin. Turn the chicken skin-side up and bake for about 1 hour, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°.
Whisk the pan sauce and spoon over the chicken. Serve, passing additional sauce at the table.