So on the sweeter side… I found this recipe for chicken. I love anything that has curry and honey!
It blows my mind how our memories are so intertwined with our senses. Anytime I smell curry my mind is taken to the roof top of my flat in India. From there my thoughts travel through the streets filled with people, past the Mosque and the Market to a quiet little restaurant. There are no windows or doors, just open air and a man who prepares the meals. You can smell everything! The sweet papayas and pomegranates, the sewers and the dung, the incense and flowers, and the food. The curry and spices!
You can smell it all!
I hope you enjoy this recipe as much as I do.
- 10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds)
- 1 tablespoon curry powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup honey
- 1/2 cup Dijon mustard (regular mustard also works)
- 2 tablespoons soy sauce (gluten free)
- 1 teaspoon Asian-style hot chili sauce (i used some Texas Pete as a sub)
The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
The next day: Preheat oven to 350 degrees F. Place chicken in the oven until cooked throughout.
(I did not prepare everything until about 3 hours before and it was still fantastic. So no need to stress if you do not have a day to wait.)
Side Plate: Squash (Simple and Easy)
Directions: Cut squash horizontally into circles. On medium heat add olive oil to a pan. Place squash into pan along with some salt and pepper. Allow squash to cook until somewhat soft.