Honey Curry Chicken

(Original recipe makes 6 servings)

Ingredients

3 lb. chicken, (I used 6 drumsticks)

1/3 cup honey

1/2 prepared mustard

2 tsp curry

1 tsp ginger

1 cup raisins or apple (optional)

Directions:

Put the chicken pieces on a medium heat. Cook them until brown. 

Add other ingredients, and pour on the top of the chicken. Cook for 30 minutes, or until completely cooked. Serve it with your favorite side dish. 

My Notes:

• I used six drumsticks.You can also use a medium whole chicken and cut it into six pieces.
• I cooked the chicken without adding any raisins or apples.
• ّFor this recipe, I used honey Dijon mustard, which the result also came out pretty good.
• I served with homemade french fries and bean salad.

Bean Salad

(Original recipe makes 6 servings)

Ingredients:

8 Oz chickpeas (1 cup), or 1/3 cup dried chickpeas
8 Oz kidney beans (1 cup), or 1/3 cup dried kidney beans
8 Oz  black beans (1 cup), or 1/3 cup dried black beans
6 Oz corn kernels (3/4 cup)
1/4 cup green onion, or red onion, diced
1/4 cup celery- diced
1/2 cup bell pepper (red, yellow, or orange), diced
1/4 cup parsley, chopped

Dressing

5 tbsp. apple cider vinegar, or red wine vinegar

1/2 tbsp. dry basil

3 tbsp. olive oil

1/2 tbsp. Dijon mustard

1 clove of garlic- minced

1 tsp. salt

1/2 tsp pepper

1/8 tsp hot pepper sauce

Directions:

If you are using dried beans, Cook the beans separately with adequate boiling water. Drain, and rinse under cold water.

In a serving bowl, mix the two different types of beans, chickpeas, corn, green onion, celery, bell pepper, and parsley.

In a separate small bowl, whisk together vinegar, dry basil, olive oil, Dijon mustard, garlic, salt, pepper, and pepper sauce. 

Add the dressing to the salad. Mix very well. Keep the salad in the refrigerator for one to two hours before serving.