Time: preparation: about 15 minutes, to cook: in conventional oven, 1 hour and 15 minutes.
- 1/4 cup good quality maple syrup
- 1/4 cup good quality mustard, such as Dijon or Honey Mustard
- 2 teaspoons good quality curry powder
- 2-3 cloves garlic, minced
- 2-3 green onions or chives
- 1 teaspoon paprika powder
- pinch of sea salt
- 1 2-3 pound chicken, cut up in pieces, or 6 chicken breast fillets, or 2 game hens
Soak the lid of the clay pot in water for 15 minutes while you prepare the rest in the bottom of the pot.
Combine the maple syrup, mustard, garlic, and salt in a measuring cup and whisk well. Wash the chicken well, and place in bottom of the pot. Pour the sauce over. Snip on the green onions or chives, and sprinkle with paprika. Drain the lid, and place on the pot. Place in a cold oven, turn temperature to 425 degrees Fahrenheit, 220 degrees Celcius, and bake for 1 hour and 15 minutes.
Garnish and serve, with the strained drippings drizzled over the chicken.
When I propose to cook dinner in the clay pot, I am always asked to do this one, so popular has it become! It is easy and quick, and the results are always good, except one time (out of 7) that I probably did not prepare enough sauce, the chicken fillets were rather dry.
Serve with rice or couscous, and a salad.