1 whole chicken (31/2 lb/1.6 kg), cut into pieces
1 tsp garlic salt (or to taste)
1/2 tsp freshly ground black pepper
1/2 tsp paprika
3/4 cup apricot or peach chutney
2 Tbsp lemon juice (preferably fresh)
1 Tbsp brown sugar
2 to 3 tsp curry powder
1 tsp ground ginger
- My assistant, Shelley Sefton, shared this treasured recipe from her late mom’s recipe collection. Daphne Zarenda’s friends have been waiting impatiently for it so they could savor the special memories of this special lady who loved to cook and bake for her friends and family. Daphne – this one’s for them – and you!
- Rinse the chicken well and pat dry with paper towels. Trim the excess fat. Spray a large casserole dish with cooking spray. Season the chicken pieces with garlic salt, pepper, and paprika. Place in a single layer in the prepared casserole.
- In a small bowl, combine the chutney, lemon juice, brown sugar, curry powder, and ginger; mix well. Pour the mixture over the chicken and mix well, coating it on all sides. (If desired, the chicken can be prepared in advance up to this point and refrigerated for as long as 2 days.)
- Preheat the oven to 350 F. Bake the chicken, covered, for 1 hour, basting with the sauce every 20 minutes. Uncover and bake for 15 to 20 minutes longer or until the chicken is glazed and golden.
Recipe doubles or triples easily. Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.
218 calories per serving (without skin), 16.2 g carbohydrate, 1.0 g fiber, 19 g protein, 8.8 g fat (2.4 g saturated), 58 mg cholesterol, 216 mg sodium, 322 mg potassium, 2 mg iron, 32 mg calcium
Shelley’s Lighter Variation: Use 8 boneless, skinless, single chicken breasts. Bake uncovered, basting occasionally, at 400 F for 20 to 25 minutes. Juices should run clear when chicken is pierced with a fork. One breast contains 190 calories, 12.1 g carbohydrate, 0.8 g fiber, and 3.3 g fat (0.9 g saturated).