Gretchen, I did the recipe, last night, making a few changes, since the sauce sounded too sweet for my tastes. I used two very large (1/2 lb each)
turkey thighs, and I added a couple of pinches of ground cardamom, some salt & some crushed Aleppo pepper (from Penzey's) to the sauce mixture.
I baked it for about 50 minutes in a 425 oven, and it was wonderful. Thanks so much for a "keeper".
FIVE INGREDIENT CHICKEN Serving – 6
1/4 cup Dijon mustard, thinned w/ 3T water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken pieces, skinned (dark meat is the best)
In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan.
turkey thighs, and I added a couple of pinches of ground cardamom, some salt & some crushed Aleppo pepper (from Penzey's) to the sauce mixture.
I baked it for about 50 minutes in a 425 oven, and it was wonderful. Thanks so much for a "keeper".
FIVE INGREDIENT CHICKEN Serving – 6
1/4 cup Dijon mustard, thinned w/ 3T water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken pieces, skinned (dark meat is the best)
In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan.
