This is a very good recipe from the 1970s. It seems like a precursor to the chicken coated with crushed sweet cereal served at Planet Hollywood. Serve it with some hot cooked rice to soak up the wonderful sauce.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Yield: 4-6 servings
Ingredients:
- 1/3 cup butter
- 1 cup crushed graham cracker crumbs
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. curry powder
- 8 chicken drumsticks, skinned
- 2 (8 oz.) cans pineapple tidbits, drained, reserving juice
- 3 Tbsp. butter
- 1/3 cup honey
- 2 Tbsp. mustard
- 1 Tbsp. cornstarch
- 1/2 tsp. curry powder
- Salt and pepper to taste
Preparation:
Preheat oven to 350 degrees. In a 13x9" glass baking dish, melt 1/3 cup butter in the oven and remove from oven. Meanwhile, combine crumbs, salt, pepper, cinnamon, and 1/2 tsp. curry powder on a plate. Dip drumsticks into melted butter, then roll in graham cracker crumb mixture to coat. Place coated drumsticks on wire rack for 10 minutes.
Place pineapple in remaining melted butter in baking dish and top with coated drumsticks. Sprinkle any remaining crumb mixture over chicken and pineapple. Bake at 350 degrees for 45-55 minutes until chicken is thoroughly cooked.
Meanwhile, combine 1/2 cup reserved pineapple juice, 3 Tbsp. butter, honey, mustard, cornstarch, 1/2 tsp. curry powder, and salt and pepper to taste in a small saucepan and stir well with wire whisk. Cook and stir over medium heat until mixture boils and thickens. Pour this sauce over the chicken and pineapple and serve with hot cooked rice.
