Cinnamon Chicken
- 3 frying chickens each 3.5 lbs quartered (Mary used just chicken breast meat)
- 1 cup dry sherry
- 3/4 cup clear honey
- 1/4 cup lemon juice
- 4 tsp cinnamon
- 2 1/4 tsp garlic salt
- 1 3/4 tsp curry powder
Heat Oven 375
- Arrange pieces chicken in large shallow pans.
- In bowl mix sherry, honey, lemon juice, cinnamon, garlic salt and curry powder.
- Pour over chicken.
- chill for 12 hours or overnight
- baste several times.
- Bake in the marinated 1 1/4 hours or til tender, if juices evaporate add a little water