Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.
Overall, this tastes pretty good. I used chicken thighs with skin-on, because that's what I had on hand; and I also halved the recipe. It turned out pretty well that way--tasty, with a juicy interior, and crispy skin on the outside--yum! The only thing that I couldn't taste was the curry. I feel like it could be doubled at the very least, otherwise it gets lost in the honey-mustard flavor. I would also reserve the fresh tarragon for the end of the cooking time instead of putting it in at the beginning. Other than that, we enjoyed this! Thank you for the recipe! Read More
Overall, this tastes pretty good. I used chicken thighs with skin-on, because that's what I had on hand; and I also halved the recipe. It turned out pretty well that way--tasty, with a juicy interior, and crispy skin on the outside--yum! The only thing that I couldn't taste was the curry. I feel like it could be doubled at the very least, otherwise it gets lost in the honey-mustard flavor. I would also reserve the fresh tarragon for the end of the cooking time instead of putting it in at the beginning. Other than that, we enjoyed this! Thank you for the recipe! Read More
I made a half-recipe, using boneless chicken thighs, cut off all visible fat and most of the skin. I did brown the chicken before placing in the baking dish, which cut down on the baking time. I also saved a bit of the sauce to brush on the chicken in the last 10 minutes of baking. I made the oven-baked brown rice recipe on this site from blueberry_chica. Since it is the same oven temp, it was all a matter of timing. Added a salad. Very happy with the results, DH went back for a second piece of chicken, and he's not a chicken fan. A bit sweet from the honey, the curry was only a hint , no one ingredient was overwhelming. Smelled great while baking. Super simple to make. Will make again. Read More
It was good, but didn't have hardly any curry taste even though I doubled the curry. The next time I will triple the curry. It is a quick and easy recipe though. Read More
We had last minute company and I decided to break this out. It was great! I had it frozen. I used chicken legs and curry mustard as I had them on hand when I mixed this up. Thawed them, baked them and got lots of compliments. Will make this again. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Overall, this tastes pretty good. I used chicken thighs with skin-on, because that's what I had on hand; and I also halved the recipe. It turned out pretty well that way--tasty, with a juicy interior, and crispy skin on the outside--yum! The only thing that I couldn't taste was the curry. I feel like it could be doubled at the very least, otherwise it gets lost in the honey-mustard flavor. I would also reserve the fresh tarragon for the end of the cooking time instead of putting it in at the beginning. Other than that, we enjoyed this! Thank you for the recipe!
I made a half-recipe, using boneless chicken thighs, cut off all visible fat and most of the skin. I did brown the chicken before placing in the baking dish, which cut down on the baking time. I also saved a bit of the sauce to brush on the chicken in the last 10 minutes of baking. I made the oven-baked brown rice recipe on this site from blueberry_chica. Since it is the same oven temp, it was all a matter of timing. Added a salad. Very happy with the results, DH went back for a second piece of chicken, and he's not a chicken fan. A bit sweet from the honey, the curry was only a hint , no one ingredient was overwhelming. Smelled great while baking. Super simple to make. Will make again.
It was good, but didn't have hardly any curry taste even though I doubled the curry. The next time I will triple the curry. It is a quick and easy recipe though.
We had last minute company and I decided to break this out. It was great! I had it frozen. I used chicken legs and curry mustard as I had them on hand when I mixed this up. Thawed them, baked them and got lots of compliments. Will make this again.
