Honey-Dijon Curry Chicken with Israeli Couscous
|Following my cravings again.. I felt like baked chicken of some sort last night. I really, really wanted Hubbs' baked chicken, but that was one of his AWESOME dishes that he didn't write down what he did - therefore, it'll never happen again. *sigh* Eager to try my curry powder again, I decided to make one of my old standby's but with a kick (I had hoped). My Honey-Dijon baked chicken is pretty damn good, if I do say so myself, and I thought it might be made better with the addition of the curry. I was also hoping for that little spicy kick. Well the chicken turned out to be outstanding. The flavor was savory with a slight sweetness in the background and the curry really gave the chicken a depth of flavor that it hasn't had before. But no heat. I used TWO TABLESPOONS of the stuff.. nada. I definitely bought a sweet curry powder with no kick to it whatsoever. On one hand I'm okay with that, because the flavor it imparts is marvelous, but on the other hand, it's not what I thought I was buying. I absolutely need to get to the West Side Market or put that order into Penzey's that I keep meaning to do.|
I paired the chicken with Israeli couscous with sauteed veggies and balsamic. It was the perfect compliment to the savory & sweet chicken.
For the Chicken
4 chicken thighs, skin on and bone in
1/2 c. butter, melted
1/2 c. honey
1/4 c. Dijon mustard
1 tsp. salt
2 TBS. curry powder
For the Couscous
1 c. Israeli couscous
2 c. chicken stock
2 TBS. olive oil
2 garlic cloves, minced
1/4 c. bell pepper, diced (I used an orange bell)
4 green onions, sliced
1/2 c. grape tomatoes, halved
1/2 c. fresh basil leaves, chiffonade
Salt & Pepper to taste
2 TBS. Balsamic vinegar
Parmigiano Reggiano, grated
Preheat oven to 350º F.
Place chicken thighs in a shallow baking pan, skin side up.
Combine melted butter, honey, Dijon, salt & curry powder in medium bowl. Pour over chicken thighs. Bake for 75 minutes, basting chicken every 15-20 minutes. This will give your chicken crispy skin. *swoon*
While your chicken is cooking, bring 2 cups of chicken stock to a bowl then add the couscous. Cover the pot with a tight fitting lid and turn off heat, let sit until ready to add vegetables.
In a skillet, saute garlic, onions, peppers and tomato halves in 2 TBS. olive oil until lightly browned and the tomatoes are shriveled. Fluff the couscous with a fork and transfer it to a 1 1/2 quart casserole dish. Add the sauteed veggies, mixing well. Add the fresh basil and mix well. Top the couscous with the 2 TBS. balsamic and give it a slight stir. (Just enough so it's not pooled on top) Bake, uncovered, for the last 20 minutes of cooking time for the chicken.
When everything is done, grate the Parmigiano over the couscous while it's still warm. Serve.