It is the first day of autumn and there is nothing better than to fill the kitchen with warm spices and fresh bounty of fall vegetables.
Ingredients:
- 2 – 2 1/2 pounds of skinned chicken breasts
- 3 large potatoes quartered or 9 – 12 whole baby potatoes
- 2 medium turnips peeled and cut into eighths
- 3 – 6 carrots peeled and cut into large bites
- 6 – 9 shallots cloves separated and cut in half *
- 1/2 cup honey
- 1/4 cup whole dijon mustard
- 2 – 3 tbsp water
- 2 cloves garlic minced
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 2 tsp curry powder
- 1/4 tsp ground ginger
- 1/4 tsp crushed dried chiles
Directions:
Place all vegetables in a steamer and steam for about 15 – 20 minutes (you can also boil in a large pot in you prefer). While vegetables are cooking preheat oven to 375 degrees F. In a small saucepan, add honey, water, mustard, garlic, butter, chiles, curry, salt & gingers and bring to a slow boil stirring constantly. Remove from heat and set aside.
Trim any excess fat off the chicken breasts. Spray a shallow pyrex roasting pan with cooking spray and lay breasts evenly. Add steamed root vegetables and fill any open gaps. Pour 1/2 of the curry honey mixture over the chicken and with a basting brush, spread sauce over the chicken and vegetables. Bake uncovered for 35 – 40 minutes basting the remaining sauce every 10 – 15 minutes until no more mixture remains.
Serve hot.
* If you do not have shallots, you can substitute quarter chipolini onions or even add 2 tbsp dried minced onions to the sauce instead.
