Honey glazed Curry Chicken

I have to thank the Ladies of Saskatoon cookbook for this one. Still on my let's try something new today.

3 lb chicken pieces( can be wings, thighs,breasts)

1/2 c flour

1/2 tsp salt

1/2 tsp cayenne pepper(optional)

1/2 c butter divided

1/4 c brown sugar

1/4 c liquid honey

1 lemon juiced or 1/4 c lemon juice

1 Tbsp soy sauce

1 1/2 tsp curry powder

In a bag, place flour, cayenne and salt. add chicken and shake to coat. Pour 4 Tbsp butter into baking pan, then add coated chicken. turn once to coat. Bake for 30 minutes at 350. Meanwhile combine rest of ingredients and the remaining butter. Pour over chicken and return to oven until chicken is done. Cooking times may vary depending on the type of cut used, approximately 10 - 20 minutes. Serve over rice.

Chicken pie

I used leftover turkey for this one.

Filling

1 tsp olive oil

1 cup diced onions

1/2 cup diced celery

1 tsp minced garlic

3 cups thinly sliced mushrooms

3/4 cup forzen mixed peas and carrots thawed.

1 tsp tyme

1/4 tsp poultry seasoning

1 3/4 c chicken broth

1 cup cream style corn

1 cup evaporated milk

3 Tbsp flour

3 c chopped cooked chicken or turkey.

1 Tbsp minced parsley

Biscuit crust

1 c flour

1/2 c whole wheat flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3/4 cup mashed sweet potato

1/2 c buttermilk

3 Tbsp melted butter

1. Preheat oven to 400 degrees. Place 8 - 7 oz ramekins on a foiled lined baking sheet

2. To make filling, heat olive oil over medium heat in a large pot. Add onions, celery,garlic. Cook unitl onions soften, about 3 minutes. Add mushrooms and cook unitl mushrooms are tender. Stir in peas and carrots, thyme and poultry seasoning. Cook 1 more minute. Add broth and corn and let mixture simmer, uncovered for 2 minutes

3. In a small bowl whisk together evaporated milk and flour until smooth. Add to pot. cook until mixture thickens. Remove from heat and add chicken and parsley. Keep warm.

4. To make crusts. combine both flours, baking powder, baking soda, salt in a large bowl. In another bowl whish sweet potato, buttermilk and 2 Tbsp melted butter. Add wet to dry ingredients and stir gently until it forms a ball. Transfer dough to a floured surface and roll or pat down to a 1/2 inch thickness. Cut circles slightly smaller than your ramekin. Fill ramekins with warm chicken and place biscuit on top. Brush with melted butter and cook for 13 - 15 minutes. Let stand for 5 minutes before serving.

Enjoy

Bourbon Chicken

I found this recipe a few months back at My Kitchen Cafe blog and it is now a regular at our house. I love the flavor of this chicken and I also love how quick and easy it is. My only suggestion when serving it is not to use too much sauce on your rice, it can be a little overpowering if you use to much.

Ingredients:
3-4 boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

Sauce:
1 garlic clove (minced)
¼ teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until just lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.