Best Asian Pear Macadamia Chicken With Honey Mustard Sauce Recipes

Hot Mustard and Honey Glazed Chicken image

Provided by Kay Chun

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman's)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced ½-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3½ pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving

Steps:

Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.

Macadamia Nut-Crusted Chicken With Honey-Mustard Sauce image

Provided by Gagoo

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 lbs chicken drumsticks
1 1/2 cups herb seasoned stuffing mix, crushed
1 (3 1/2 ounce) jar macadamia nuts, finely chopped
1 egg
3 tablespoons milk
3 tablespoons honey
3 tablespoons butter, melted
1/2 cup mayonnaise
4 teaspoons dijon-style mustard

Steps:

Preheat oven to 375°F Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Skin chicken; set chicken aside.
In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk and 2 tablespoons of the honey. Dip chicken into egg mixture, then into crumb mixture to coat.
Arrange chicken in prepared pan. Drizzle with melted butter.
Bake in the preheated oven for 45 to 55 minutes or until an instant-read thermometer inserted into chicken registers 180°F Do not turn chicken during baking.
Meanwhile, for sauce, in a small bowl, stir together the mayonnaise, mustard and remaining 1 tablespoon honey. Serve chicken with sauce.

Nutrition Facts : Calories 501.2, Fat 34.8, SaturatedFat 9.4, Cholesterol 177.5, Sodium 296.7, Carbohydrate 12.1, Fiber 1.1, Sugar 8, Protein 35.1