Yield: 6 servings
|¼ cup||Butter or margarine|
|¼ cup||Orange juice|
|2 tablespoons||Lemon juice|
|1 tablespoon||Prepared mustard|
|1 teaspoon||Curry powder|
|3 pounds||Chicken pieces|
|1 tablespoon||Cold water|
Melt butter or margarine in a 13x9x2-inch baking dish. Add honey, orange juice, lemon juice, mustard, salt and curry powder. Mix well.
Coat sides of chicken pieces with honey mixture and place skin-(if skinless-top) side down, in baking dish.
Bake for 30 minutes, basting occasionally. Turn chicken over and bake 30 minutes longer or until chicken tests done. Transfer chicken to a warm platter; cover and keep warm.
Transfer honey mixture to a small saucepan. In a small bowl or cup, mix cold water and cornstarch until smooth. Pour into honey mixture.
Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes.
Drizzle honey sauce over chicken and serve with fluffy hot rice.
Submitted By CAROLYN STEWART On 09-30-94