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4 baking apples, such as Granny Smith
1/2 cup raisins, or currants
2 tbsp freshly squeezed lemon juice
1 1/2 to 2 tsp regular curry powder, or 2 tsp mild curry powder
4 large halves chicken breasts
1/4 tsp salt
1/4 tsp black pepper
1/4 cup honey
1 tsp ground cumin
2 green onions, sliced
Preheat oven to 375F (190C). Butter a 9x13-inch (3-L) baking dish or coat with cooking spray. Or for easy cleanup, line pan with foil, then spray. Cut unpeeled apples into thin slices as you would for a pie. In a bowl, stir apples with raisins, lemon juice and curry. Scatter evenly over bottom of baking dish.
Leave skin on chicken for flavour. Arrange chicken skin-side up on top of apple mixture. Sprinkle with salt and pepper. Stir honey with cumin. Drizzle over chicken. Don't worry if it doesn't completely cover chicken. As it heats, it will run down sides.
Roast, uncovered, in centre of 375F (190C) oven for 40 minutes. Then baste chicken with curried apple juices every 10 minutes until chicken is springy to the touch, from 20 to 30 more minutes. If chicken becomes too brown before it is cooked, cover loosely with a tent of foil. Remove chicken. Stir onions into curried apples. Spoon over chicken and rice.
Calories 528, Protein 39.2g, Carbohydrates 56.8g, Fat 17.7g, Fibre 4.2g.
This is not your typical curried chicken. Honey-glazed chicken pieces roast above curried apple wedges. Crank up the rice cooker to capture every last drop of the curried fruit sauce.