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HONEY CURRY CHICKEN DRUMSTICKS

PILONS POULET MIEL CURRY COURGE BUTTERNUT
Drumsticks Grills Sur la plaque Oven Summertime
4-6 Portions
15 min Prepping
45 min Cooking
Recipe Easy

Ingredients


  • 1/3 cup (80 ml) butter
  • 4 tbsp. (60 ml) liquid honey
  • 4 tbsp. (60 ml) prepared mustard (yellow mustard)
  • 2 tbsp. (30 ml) curry powder
  • 1 clove garlic, chopped
  • 1 acorn squash, seeded and cut into 12 sections
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. Preheat oven to 375°F (190°C) with rack in middle position.
  2. Melt butter in a small saucepan over medium heat and add honey. Mix well and add mustard, curry powder, and garlic. Stir until mixture is smooth and even. Remove from heat and set aside.
  3. Place drumsticks and squash sections in a large bowl and cover with honey curry mixture. Mix by hand and make sure drumsticks and squash are well coated.
  4. Place on a baking sheet covered in parchment paper and bake for 45 minutes. Turn drumsticks and squash over halfway through cooking to make sure each piece becomes golden brown on all sides.
  5. Serve with wild rice.