Time 1h5m Yield 6 servings. Number Of Ingredients 16 Steps:
In a large resealable plastic bag, combine the flour, salt and ginger. Add chicken, a few pieces at a time, and shake to coat. Pour butter into a 13x9-in. baking pan. Place chicken in pan skin side down; turn once to coat. Bake, uncovered, at 400° for 20 minutes., Meanwhile, in a large skillet, saute bacon and onion until onion is tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients. Spoon over chicken. , Bake 20 minutes longer or until chicken is crisp and a thermometer reads 180°.
Time 40m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Combine first 10 ingredients in a small sauce pan. Cook over med heat, stirring constantly to a boil. Stir and cook 2 minutes more; remove from heat and set aside. Season chicken with salt and pepper. Grill meat until nearly done. Brush curry sauce on the meat during the last part of the cooking time. Turn and coat the other side. Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven). Serve with lots of napkins.
Time 10m Yield Makes about 1/3 cup Number Of Ingredients 3 Steps:
Bring honey, brown sugar, and butter to a simmer in a pan. Cook 1 minute.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375-degrees F. Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes). Stir in next 4 ingredients (honey- salt). Add chicken pieces, turn to coat all sides. Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.
Time 2h15m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry. Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze. For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil. Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter. Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again. Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.
Time 45m Number Of Ingredients 10 Steps:
Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside. Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more. Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water. Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.
Time 1h45m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Time 35m Yield 6 servings. Number Of Ingredients 5 Steps:
In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken meaty side down over drip pan and grill, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°, basting occasionally with chutney mixture.,
