In article >,
S'mee > wrote:
>I found the following recipe in my files -- DH & DS want to try it,
>but I simply cannot stand dill. Any suggestions for a different but
>appropriate herb to take its place? I'm thinking rosemary, but I
>dunno; what goes well with honey and mustard?
>
>Honey-Mustard Chicken
>
>1/3 cup Dijon mustard
>1/3 cup honey
>2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
>1 teaspoon freshly grated orange peel
>1 2.5 pound chicken, cut into pieces
>
>Preheat oven to 400 degrees F. Comine mustard and honey in a small
>bowl. Stir in dill and orange peel. Line a baking sheet with foil.
>Place chicken, skin-side down, on prepared pan. Brush sauce on top
>of chicken, coat well. Turn chicken over. Gently pull back skin and
>brush meat with sauce. Gently pull skin back into place. Brush skin
>with remaining sauce. Bake until juices run clear when thickest portion
>of meat is pierced with a knife, about 30 minutes.
>
>Make ahead: Make the hone-mustard sauce ahead of time as directed;
>keep refrigerated until ready to use. Store in an airtight container
>for up to 1 week.
>
>Variation: Give the chicken a wonderful tangy tasted by adding 2
>tablespoons of orange marmalage to the sauce.
>
>
>--
> Jani in WA (S'mee)
>~ mom, Trollop, novice cook ~

I don't think I would like dill in that recipe. I would be tempted to
try ginger or turmeric. Can't think of any herbs that sound good . . .