Cooking with Ambrosia
This whole week, I could not stop thinking about the extraordinary honey that I wrote about in my last post.
I also couldn’t stop eating it. I ate it plain, on my English muffins with peanut butter and bananas, and over yogurt. The smooth, dark-amber honey was irresistible.
I couldn’t wait to cook with it, and remembered an old recipe from my college apartment mate, Lisa. Back in those days, my apartment mates and I loved cooking for one another in our bright and cozy home away from home, and it was around that time that I truly began in earnest to write down my favorite recipes from friends and family. I love how these recipes can bring back such poignant memories, and this dish is no exception. It is quite fitting that this amber dish reflects Lisa’s sweet and sunny personality.
Honey Mustard Chicken with Mango and Pineapple highlights the sweetness of honey, the tang of stone ground Dijon mustard, and the tropical flavors of mango and pineapple. The flavors just pop in your mouth and the best part (for me) is that it is extremely kid friendly. My daughter proclaimed it, “the best chicken ever!”
The Avocado Honey from Honey & Gold worked very nicely with this dish, giving it a very deep honey flavor. But conventional honey tastes just as well, so no worries if you are not able to access this brand. Whatever honey you use will caramelize the onions, mangoes and pineapples beautifully.
This recipe yielded about an extra 1/2 cup of sauce, and I can’t wait to play around with it to see how it might do as a glaze for grilling. I can see this working nicely with pork ribs, as well!
Honey Mustard Chicken with Mango and Pineapple
Ingredients:
1/4 cup (1/2 stick) butter
1 small onion, chopped
2 cloves garlic, minced
1/2 cup honey
1/4 cup stone ground or traditional Dijon mustard
1/2 tablespoon curry powder
1 teaspoon salt
1 small mango*
1/4 cup pineapple chunks*
4-6 chicken thighs, skin removedDirections:
Preheat oven to 350 degrees.
Using a food processor, pulse the mango and pineapple until chunky (not pureed). Set aside.
In a small saucepan, melt butter over medium heat. Add onion and garlic and saute until transparent. Add honey, mustard, curry powder, salt, and mango/pineapple.
Place chicken thighs in an oven safe baking dish and pour the honey mustard sauce over the top until it is coated. Set aside any leftover sauce. Bake in the oven for about 45 minutes, or until the chicken is cooked through. Serve over rice pilaf.
If you do not have fresh mango or pineapple, use 1-2 tablespoons of mango chutney or 1/2 cup of canned crushed pineapples, as is called for in Lisa's original recipe.
Recipe adapted from Lisa L.
Liren, I really can’t make up my mind about whether you’re more brilliant in the kitchen or with that camera! Honestly, you make my toes curl with envy, on both counts LOL This dish is just so beautiful and I know it will taste gorgeous. The choice of pilaf with the chicken is just perfection!
Liren replied: — April 19th, 2010 @ 7:49 am
Aw Denise, you really know how to make me smile. Thank you so much – I really don’t think I’m quite brilliant (that’s quite a strong word) in the kitchen or with the camera, but I certainly try. This dish really is delicious and it smells so good baking in the kitchen!
Awwe, you are too cute! Loving the mango addition and your sweet ambrosia sounds, looks and I’m sure tasted heavenly!
Liren replied: — April 19th, 2010 @ 7:50 am
Thank you, Chandara, the mango and honey and all those sweet/tangy flavors do taste heavenly!
Your recipe sounds great, I like all the ingredients and your photos are beautiful, I want some of that incredible honey!
Liren replied: — April 19th, 2010 @ 7:51 am
Hi Patty, thanks for stopping by and for you lovely comment. I wish everyone could try this honey, I’m a big fan now. I hope they are able to distribute nationwide – I love products like this!
Mmmmmmmmmmmmmm!!!! Honey *sigh*. So amazing. This avocado honey is just beautiful though. It looks like the caramel for creme caramel, though slightly darker. Love the addition of pineapple/mango. I knew I should have bought pineapple yesterday!
Liren replied: — April 19th, 2010 @ 7:52 am
Jenn, you’re so right – it does look like caramel, but darker. The consistency is about the same, gosh, it’s heavenly and wicked at the same time.
Oh Liren, this looks great. My mother would love this-she adores mango chicken, and this looks even better, healthier too! I’m going to send it to her inbox. I know she’ll make it or a take off of it…
Liren replied: — April 19th, 2010 @ 7:54 am
Thank you, Stella! Oh, I hope your mother makes it soon and likes it :) I’ve tried to make this healthy by cutting down on the original butter content and by making sure I really trim the chicken of any fat and skin. Little steps, but it helps. Hey the fruit counts as healthy, right ;)
This looks to good…wow…the flavours must be just incredible…thanks for sharing this masterpiece….
Liren replied: — April 19th, 2010 @ 7:59 am
Hi Chef Dennis you are way too kind! It’s a mini-masterpiece in my mind – the perfect weeknight dinner to add a little zing to the week!
Pineapples and mangoes are my two favorite fruits and to add honey and mustard to the mix makes this chicken dish hard to resist. I will be making this for my family, I’m sure my kids would second what your daughter said!
Liren replied: — April 19th, 2010 @ 8:02 am
Hi Caroline! I always get excited when mangoes and pineapples come into season, because they’re some of my favorites, too! Especially the good mangoes :) I’m so glad you made this – thanks for tweeting me to let me know that you liked it! That makes me so happy!
Fantastic dish. I just recently made a chicken dish with mango isn’t it a great match. Love the flavors working here. I have to agree with Denise, your camera work is amazing. Cheers!
Liren replied: — April 19th, 2010 @ 8:03 am
Hi Lazaro – It’s true, mango and chicken go well together! And THANK YOU for your compliments on my photography. I’m working hard on it — each day is a new adventure – so your words mean a lot.
Yum! I might try it without the onions and see if Skyler will eat it. I make a chicken with mustard and apricot jam mixed together that is really good too. I’m sure she’ll love this!
Liren replied: — April 19th, 2010 @ 8:04 am
Mmm, Stephanie! I’m going to have to try it with apricot jam – that sounds divine! I think C&C will love that, too :)
Just tried this tonight for dinner – really loved the chicken. It was moist and delicious. I used to make this with Golden Smith apples and used plain mustard, but it wasn’t as flavorful as what we had tonight. I always have supply of Manila Mangoes every Spring and I never thought they can be good with honey mustard sauce. I’m glad to have found this recipe. Thanks!
Liren replied: — April 19th, 2010 @ 8:07 am
Hi Elaine! I’m so glad you tried it for dinner tonight and loved it! Do you really have a supply of Manila mangoes each spring? Are you lucky enough to have a mango tree? You’re quite fortunate – finding Manila mangoes is still rare (and pricey), but in my opinion, they’re the best kind. Lucky!
Hi Liren :) Because you’re an amazing person and because you always put a smile on my face, I’ve nominated you for an award. You’re not obliged to accept but I do hope you will come by my blog and take a look :)
http://quickiesonthedinnertable.yolasite.com/recipes/and-the-award-goes-to-
Liren replied: — April 19th, 2010 @ 8:08 am
Denise, you are the sweetest! Thank you so much – it really means so much to me, especially coming from you :) Thank you, thank you!
You inspire me!
Liren replied: — April 19th, 2010 @ 8:09 am
Aw, thank you, Norma. That’s one of the nicest things anyone has ever said :) Thanks for making my day!
WOW OH WOW! What a terrific recipe – love mango, love pineapple but never connected the honey-mustard; this is a definite make for us!
Liren replied: — April 20th, 2010 @ 9:59 pm
Oh, I hope you do! It really all does work together, the honey-mustard along with the mango and pineapple. I hope you make it and enjoy!
This is a great lip-smacking dish Liren and the honey is pure liquid gold too.
Liren replied: — April 20th, 2010 @ 10:01 pm
The honey is truly liquid gold, Divina. I am so in love with it!
wow, those sauces look amazing and really versatile!
Liren replied: — April 20th, 2010 @ 10:02 pm
Hi – thanks for coming by and for your comment! The sauce really is fun, very bold and is quite versatile. I’ll be making some pork loin this week and can’t wait to use it.
Mmm. I need to get my hands on some of that delicious honey! Will definitely be trying that Honey Mustard Chicken..
Liren replied: — April 20th, 2010 @ 10:04 pm
Hi Cristina! I hope you can get some of the honey! it is amazing :) Enjoy the honey mustard chicken when you make it!!!
OK, so I followed the link back from your comment and am so pleased that I did – I love your blog! Your photos and layout are inspiring and this recipe is one I actually thing I might try this week. Exactly the kind of thing my family will love – thanks!
Liren replied: — April 22nd, 2010 @ 8:33 am
Ruby, I’m so glad you visited my blog! The feeling was mutual when I saw your Trifle via Foodbuzz. There’s the beauty of the internet! Thank you SO much for sweet words and I do hope you try this chicken. It’s a keeper recipe, for sure!
Oh, how can I eat this “best chicken ever”…I am drooling at this very moment.
Liren replied: — April 22nd, 2010 @ 8:36 am
I hope you try this! It helps solve the drool issue :)
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