I dug for a chicken recipe out of my many cookbooks for tonight's dinner. I knew I wanted something quick, easy and something that can be baked in an oven.
I pulled this recipe from The Grassfed Gourmet Cookbook. Here is the recipe:
3/4 cup flour **
1-1/2 teaspoons coarse salt **
3/4 teaspoon fresh ground pepper
1 3-5 pound pastured chicken, cut up **
4 tablespoons unsalted butter, melted
1/4 cup dark brown sugar
1/4 cup honey
1/4 cup fresh lemon juice
1 tablespoon soy sauce (I use wheat free, reduced sodium tamari)
1-1/2 teaspoons curry powder
Preheat oven to 350 degree Fahrenheit
Combine flour, salt and pepper in a medium bowl. Rinse the chicken, pat dry with paper towels, and then dip the chicken into the flour mixture, turning until they are thoroughly coated. Place on a rack, and set aside.
Pour the melted butter into a 9 x 13 inch baking pan. Add the chicken pieces, turning until they are coated with the butter. Bake, uncovered, for 30 minutes. **
Mix together the brown sugar, honey, lemon juice, soy sauce, and curry powder. Pour over chicken, and bake for 45 minutes longer **, basting occasionally with the pan drippings.
** Here are my notes for this recipe. I used boneless pastured chicken breasts instead of the whole cut up chicken. Because I was using just chicken breasts I didn't need as much flour and knew that I didn't need nearly that much salt. So adjust the salt and flour to suit your tastes. In regard to baking the chicken I did the first bake for 20 minutes and then for 25 minutes after the sauce was poured on. The flavor of the sauce is wonderful and I could almost spoon out what was left and eat it by itself. I think the next time I make this recipe I am going to add pineapple slices to the bottom of the pan. I believe that the flavors in the sauce will compliment the pineapple.
I served the chicken with a side of basmati rice. For 2-3 servings you need
1/2 cup rice, 3/4 cup water and 1-1/2 teaspoons of butter. Combine rice, water and butter in a pot with tight fitting lid. Bring to a boil. Stir once. Cover with lid. Reduce heat to a simmer and cook for 20 minutes. Remove from heat, let stand in covered pot for 10 minutes. Fluff with fork and serve.
I also served this with a salad which was our main vegetable for the meal. The salad was greens, tomato, green peppers, carrots and dried cranberries. It was served with a balsamic vinegar, olive oil dressing.