Marinated Curry Dijon Chicken

Whenever my husband brings this leftover chicken for lunch he gets asked for the recipe. I usually serve it with Basmati rice and broccoli but it's also great with mashed potatoes.

The Grocery List

• 14-18 boneless skinless chicken thighs (I use the "family pack" size from my grocery store)
  
• 1 tbsp curry powder
• 1/2 tsp flaked red chilies
  
• 1 tbsp onion flakes
• 1/2 cup dijon mustard
  
• 1/2 cup liquid honey
  
• 2 tbsp soy sauce
• 1 tsp Asian chili sauce (found in the Asian Food Aisle)

Cooking It All Up

Unravel the chicken thighs and thoroughly rinse in water. Shake off excess water and place in a shallow baking dish.

In a small bowl, combine all of the other ingredients and stir to mix.

Pour sauce over chicken and turn to coat. Refrigerate for at least 4 hours - the longer the better, I usually try to prepare this the night before.
When you are ready to cook it up, heat oven to 350F. Cook for 50 minutes, turn chicken half way through.

Side Dish Hint
If you would like to serve this with Basmati Rice, the easiest method is to use a large oven safe dish that has a lid. Add 2 cups of rice and 3 cups of water, cover and throw it in the oven next to the chicken. Leave it alone until the timer rings (50 minutes) and fluff with a fork.

Recipe adapted from Sandi Richard cookbook.