Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | GARLIC CLOVES, CRUSHED |
| 1 teaspoon | DRIED THYME |
| 2 tablespoons | LEMON JUICE |
| ⅔ cup | PLUS 4 TBS. DRAMBUIE |
| 1 cup | DIJON MUSTARD |
| 2 tablespoons | HONEY |
| 2 pounds | CHICKEN; 1 1/2 INCH CUBES |
| \N \N | SALT AND PEPPER |
IN SAUCEPAN, COMBINE GARLIC, THYME, LEMON JUICE AND DRAMBUIE. COOK OVER MEDIUM HEAT ABOUT 10 MINUTES UNTIL REDUCED SLIGHTLY. STIR IN MUSTARD AND HONEY AND SIMMER FOR A FEW MINUTES. SPRINKE CHICKEN WITH SALT AND PEPPER AND TOSS WITH MUSTARD MIXTURE. THREAD MEAT ON SKEWERS AND GRILL OR BROIL 8 TO 10 MINUTES ON EACH SIDE. FLAMBE BY HEATING 4 TBS. OF DRAMBUIE UNTIL WARM. LIGHT DRAMBUIE AND POUR OVER MEAT. THIS CAN ALSO BE MADE WITH AN EQUAL AMOUNT OF LAMB INSTEAD OF THE CHICKEN.
I HOPE YOU ENJOY THIS CHICKEN RECIPE IN GOOD HEALTH, RACHEL. HAPPY HOLIDAYS AND SHALOM!!!! FROM: P FRISCHKNECHT (SMCD91F)