Roasted Chicken Drumsticks with Honey, Mustard and Curry Powder Glaze

The following highly aromatic roasted chicken drumsticks, are as quickly to make as they are tasty. It takes only a few minutes to prepare the tasty glaze, and then all that is needed is to pour it over the chicken pieces and roast them for an hour. The result is superb: the glaze gives the chicken a wonderful flavor, a combination of savory, sweet, buttery and hot, with appetizing  aroma. Try it and enjoy.

* Mustard powder adds a slight bitterness, which enhances the glaze flavors. Don’t be tempted to omit it, just because there’s also regular mustard in it.
* Curry powder mixes vary substantially from one another. Here I’ve used S&B oriental curry powder, which is a Japanese brand. Their mix contains the following spices: Turmeric, Coriander, Fenugreek, Cumin, Orange Peel, Chili Pepper, Cinnamon, Fennel, Ginger, Star Anise, Thyme, Bay Leaves, Cloves, Nutmeg, Sage and Cardamom. If you use any other brand, check if it contains the same spices, and adjust your mix accordingly.
* Raw honey is thick, unprocessed honey. Its’ denser consistency works better in this glaze than clear honey.
* I used D’Artagnan’s air chilled chicken drumsticks, which are quite small compared to most. If you’re using larger ones, you will probably need to adjust the roasting time.
* Chicken drumsticks are very suitable for buffet style dinners, which is what I had in mind when I made this dish. However, the tasty glaze can also be used with chicken thighs, or wings.

Makes: 4-6
Prep time: 15 minutes
Roasting time: 1 hour

4 Tbs butter
3 Tbs raw honey (see notes)
2 Tbs Dijon mustard
1 tsp mustard powder (see notes)
2 tsp curry powder (see notes)
2 tsp salt
8 small chicken drumsticks (1.8 lbs), preferably air chilled (see notes)

1. Preheat the oven to 375F (190C). Line a medium roasting pan with baking paper.
2. In a small pot, combine the butter, honey, mustard, mustard powder, curry powder, and salt. Place over medium-high heat and cook, mixing occasionally, for 2-3 minutes, until the butter melts and the glaze is smooth. Set aside to cool to room temperature.

3. Pat-dry the chicken drumsticks with paper towels, and place in one layer in the pan. Pour the glaze over, turning to cover the pieces from all sides.

4. Roast for about 1 hour, turning every 15 minutes, until the chicken is done and golden.

Chicken Legs with Mushrooms and Tarragon

Tarragon is one of my favorite herbs, and I always enjoy finding new ways of using it. This time, the tasty classic combination of chicken with tarragon and white wine cream sauce, came to mind, but at the same time, I wanted a lighter sauce. Another favorite pairing – tarragon with mushrooms – also came to mind, and as I had both, it made sense to use them all in one dish. After sautéing the ingredients in a pot, I let it braise in the oven, which resulted an almost fall-of-the bones tender chicken. Continue reading

Chicken Thighs with Hard Cider, Apples and Rosemary

The following chicken dish is one of the easiest and tastiest recipes I’ve come up with. Besides salt and pepper, it contains only 5 ingredients, yet it is full of flavors,  as if it was made with so many more. Continue reading

Sweet and Spicy Chicken Drumsticks

Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast. Continue reading

Lemon-Saffron Roasted Chicken Wings and Potatoes

If you’ve followed this blog for a while, you’ve probably noticed my fondness for chicken roasted with lemon. The following super easy to make dish, of chicken wings and potatoes, is another example of that. Continue reading

Chicken Liver with Balsamic Vinegar and Date Syrup, with Israeli Couscous

Chicken livers, much like other offal, are not very popular cooking ingredients these days – most probably because they require some preparations before using. It is a shame, as chicken livers are highly nutritious, with high content of heme iron, folate, B and A vitamins. Continue reading

Chicken Thighs with Lemon, Fresh Herbs and Potatoes

Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty. Continue reading

Roasted Chicken Thighs with Butternut Squash

After defrosting a few packages of butternut squash, I ended up not using all of them as planned. Continue reading

A Few More Dishes with Tarragon Cashew Pesto

A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or any other type of pesto, in different, tasty ways. Try them and enjoy. Continue reading

Broiled Boneless Chicken Thighs with Two Eggplant Salads

Broiling is a method of cooking that many of us tend to avoid, despite the fact it’s easy to use and can produce quick and tasty dishes, with grill-like flavor, in any ordinary kitchen. Continue reading

Buttermilk Marinated Chicken Thighs with Almond Crust

Chicken marinated in buttermilk is known mostly as the base for the tasty Southern fried chicken, which is juicy inside and crispy on the outside.
However, the marinade works its wonders with roasted chicken as well, and since I’m not much into deep frying, especially in the summer, I’ve decided on the latter option. Continue reading