Chicken Easy Delight

8 Reviews

Prep: 5 min
Cook: 1 hr 15 min
Ready In: 1 hr 20 min

“This is a recipe I put together one evening after a long day at school and work, and it's really quite good. I have made it for years, and everyone who has ever tried it has asked for seconds...more Chicken Easy Delight, please! It should make everyone smile - it is so different, and really is good!” - by RECIPELADY

Ingredients

1/2 cup raisins
1 tablespoon chopped peanuts
1/2 cup honey
1 teaspoon prepared mustard
1/3 cup maple syrup
1/4 cup butter
3 tablespoons brown sugar
1 (3 pound) whole chicken

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Metric US

Original recipe yields 5 servings

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over low heat combine the raisins, peanuts, honey, mustard, syrup and butter; stir all together until a medium thick glaze has formed, then leave on burner to cook slowly. Stir occasionally to keep from burning.
Bake hen at 375 degrees F (190 degrees C) for about 1 hour or until bird is cooked through and juices run clear. Baste hen thoroughly with prepared glaze every 10 to 15 minutes while baking; when hen is cooked through and ready to serve, garnish with orange zest.

Nutrition

Amount Per Serving (5 total)

Calories
910 cal
45%

Fat
51.2 g
79%

Carbs
61.9 g
20%

Based on a 2,000 calorie diet

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Reviews (8)

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BARNKITTY

Oct. 26, 2005

"The name says it all! I did not have peanuts on hand, so substituted some peanut butter and used honey mustard (we like honey!). Chicken came out tender, juicy, and with a wonderful sweet/tangy flav..." See moreor."

DIMONTIE

Jun. 23, 2003

"my family did not really care for this one...." See more"

Krazyquilts

Aug. 14, 2009

"I added a couple tablespoons of minced garlic to the sauce and used cashews instead of peanuts because that's what I had. I also added onion chunks and about 2/3 of a bag of baby carrots around the ch..." See moreicken while it was cooking. The carrots and onions were *amazing*, some of the best I've ever had, but the chicken was just okay, very moist but rather bland. It might be better using boneless skinless chicken breasts instead of a whole chicken. I'd like to try this sauce with a whole chicken in the slow cooker, though. (Maybe it would absorb more of the flavor?) This sauce would also be great on pork. I will probably make this again. "

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