Curried Marmalade Mustard Chicken Recipes

CURRIED MARMALADE - MUSTARD CHICKEN

Steps:

• Simmer marmalade, mustard, honey, curry and lemon juice in small saucepan over low heat, stirring constantly, 5 minutes.
• Cool.
• (can be made up to 3 days ahead) Brush chicken pieces on all sides with half of this glaze.
• Let stand 1 hour at room temperature.
• Season with salt and pepper Grill in oven or bbq at medium heat.
• Brush with remaining glaze and serve.

CURRY MARMALADE CHICKEN

Steps:

• Place chicken into a 4-qt slow cooker. Combine remaining ingredients and pour over chicken. Cook on low 6-7 hours or high 3-4 hours. Slice chicken into strips and return to sauce. Serve with rice.

MARMALADE-MUSTARD CHICKEN

Steps:

• Simmer first five ingredients in small saucepan for 5 minutes, stirring constantly, add garlic; Cool.
• Brush chicken pieces on all sides with half of glaze.
• refrigerate 1 hour.
• Reserve marinade.
• TO GRILL: Light a charcoal fire and let it burn down to medium, or preheat a gas grill to medium.
• Position grill rack about 6 inches above heat source.
• When the grill is ready, lightly oil the rack.
• Lay chicken on rack, cover and grill 5 minutes.
• Turn, cover and grill for another 5 minutes.
• Brush the chicken with some of the mainade, turn and grill for 5 minutes.
• Continue brushing chicken with marinade and turning it every 5 minutes until the chicken is cooked through while remaining moist, 25 to 30 minutes.

ORANGE MARMALADE CURRY CHICKEN

Steps:

• Lightly flour chicken pieces.
• Brown well in butter in frying pan.
• Mix together marmalade, water, curry powder, salt and pepper.
• Baste chicken well with this mixture.
• Pour remaining mixture into frying pan with chicken.
• Cover and cook for 30 minutes or until chicken is tender.
• Remove cover for the last 5 minutes of cooking.

HONEY DRIZZLED CURRY MUSTARD CHICKEN

Steps:

• Mix together the honey, dry mustard powder, curry powder, garlic powder, soy sauce, and applesauce in a bowl until thoroughly combined, and place the chicken legs into the mixture, spooning the honey mixture all over the chicken to coat.
• Heat the butter and olive oil in a large skillet over medium heat, and place the chicken into the hot skillet, shaking off excess honey mixture. Retain extra honey mixture in bowl. Puncture a few holes in the chicken legs with a sharp meat fork, and brown the bottom sides of the chicken, about 8 minutes. Pour in water, and turn chicken legs over. Cover, and cook until the chicken meat is no longer pink inside and the juices run clear, 15 to 20 more minutes.
• Drizzle the chicken with the remaining honey-curry mixture, bring to a boil, and spoon the pan drippings over the chicken to serve.