Fruity Honey Mustard Chicken

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    Fruity Honey Mustard Chicken

    Fruity Honey Mustard Chicken

    (223)
    2hr15min


    210 people made this

    About this recipe: This recipe creates a lightly spiced, fruity and mustardy roast chicken. It's easy and pretty quick. Serve with rice or potatoes, with a side of vegetables for a hearty meal.

    Ingredients
    Serves: 8 

    • 1 (1.8kg) whole chicken, cut into 8 pieces
    • 1 teaspoon paprika
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon curry powder
    • 3 tablespoons Dijon mustard
    • 4 tablespoons honey
    • 2 tablespoons apricot jam

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:1hr marinating  ›  Ready in:2hr15min 

    1. Sprinkle chicken with paprika, pepper and curry powder. Place in a roasting tin.
    2. Combine mustard, honey and jam in a small bowl. Pour over chicken and marinate for 1 hour or overnight.
    3. Bake in a preheated 180 C / Gas 4 oven for 1 hour, basting often.
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    Reviews & ratings
    Average global rating:
    (223)

    Reviews in English (223)

    by
    83

    I make this quite a bit but I used BLSL chicken breasts instead of skin on chicken pieces, I flip flop the apricot jam and dijon mustard amounts. and I also increase the curry powder to a full tablespoon. I like to serve this with vegetable fried rice or a vegetable stir fry and steamed white rice. Great for a quick weeknight dinner. NOTE: This is also good with pork.  -  29 Nov 2011  (Review from Allrecipes US | Canada)

    by
    71

    Delicious! I used 4 chicken breasts instead and didn't marinade as long and it still worked perfectly. Lower cooking time to 30 minutes if using just the breasts.  -  19 Jan 2003  (Review from Allrecipes US | Canada)

    by
    57

    This was really good. I made it for 100 people for Mothers Day Brunch and got a lot of compliments. I thought the marinade was too sweet before I poured it on so I added more dijon mustard to it. I discovered later that I didn't really need to do that because the spices balance out the sweetness perfectly. I am not fond of chicken on the bone and next time I think I will try using breasts as someone else had suggested. The spices on this recipe are perfect-don't change a thing!!!  -  11 May 2004  (Review from Allrecipes US | Canada)

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