It was almost one year ago that I lost my beloved grandmother. Losing her was obviously very difficult for everyone in my family and one year later, it’s still heart-breaking to think about. However, I also think finding ways to remember her and celebrate her life are important to the grieving process.
My grandmother was the epitome of an elegant, loving woman. In a matter of a few hours she could throw together a dinner party complete with a four-course gourmet meal and the next day she’d be out on the golf course surprising everyone with her swing. And she’d do it all wearing her pearls and diamonds. Just my kind of lady!
Her selfless attitude, her love of God, her genuine demeanor towards others is something I constantly try to emulate. She’s always been a role model of mine and if I become even half the woman she was, I’d be perfectly content.
My grandmother was an amazing cook (a trait that’s unfortunately not hereditary…I would kill to be able to cook like her!) But thankfully, one thing that she’s passed down is a recipe book including some of her most famous (and most delicious) recipes.
With that said, I dedicate this blog post to my grandmother and hope that you find enjoyment in this recipe just as my family has.
Chicken Sweet & Hot
½ cup butter
¼ cup Worcestershire sauce
1 large clove of garlic, minced
½ cup currant jelly
1 Tbs. Dijon mustard
1 cup of orange juice
1 Tsp. ground ginger
3 dashes of hot sauce
Heat all these ingredients together until the sauce is smooth. Remove from the heat and let cool.
Place 6-8 pieces of bone-in, skinned chicken in a baking dish and pour the cooled sauce over it. Bake in the oven at 350⁰, covered, for 1 hour. Then adjust the oven temperature to 400⁰ and cook uncovered, until the chicken is brown.
Serve with white rice.