We are a long-way from the South but I LOVE making this dish when we go camping. It has a great combination of sweet and heat. It is awesome for dinner and then the leftovers can be put in a cooler and placed in a tortilla the next day for a Cajun Wrap. So easy to make-up ahead of time to take with you. I think you will LOVE it as well.
Cajun Curry Chicken
1/3 cup honey
3 T. water
3 T. prepared mustard
2 T. melted butter
2-3 tsp. Cajun seasoning
2-3 tsp. curry seasoning
1 tsp. lemon juice
1 clove garlic, minced
6 boneless skinless chicken breasts (great with
boneless thighs too)
2 1/2 cups instant rice
Mix first 8 ingredients. Pour over chicken. Bake in covered 12 inch Dutch oven at 350° (16 coals on top 8 coals on bottom) for 30-40 minutes or until just about done. Add instant rice and 1 cup of water. Bake another 20 minutes at 400° (add 12 coals on top and 5 on the bottom) until rice is tender and juices are absorbed.
Variation Use bone-in legs and thighs. May need to adjust water when adding rice.
Note: When going camping just combine the first eight ingredients with the chicken in a zip-lock bag and place in your cooler. When it is dinner time just dump and cook.
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