Bourbon Chicken, Canadian Style

IF YOU LIKE BOURBON CHICKEN, YOU'LL LOVE THIS RECIPE. I'M A CURRY FREAK AND I'VE COME UP WITH THIS "CANADIAN" VERSION. THE INGREDIENTS COMBINE NICELY TO MAKE THIS A UNIQUELY FLAVORFUL DISH. YOU CAN SUBSTITUTE THE CC WHISKEY WITH BOURBON, BUT IT WON'T BE CANADIAN.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 3  lbs chicken, cut bite size (I PREFER DARK MEAT)
• 1  medium onion, thickly diced
• 1  small  sweet red pepper, thickly diced
• 1⁄2 can pineapple chunk, with juice,about ¾ cup (YOU CAN USE ONE OF THOSE FRUIT CUPS)
• 1⁄2 cup liquid honey
• 1⁄4 cup butter, melted
• 1⁄4 cup Dijon mustard
• 2 -4  tablespoons curry powder (I USE 4 HOT)
• 1  tablespoon soy sauce or 1  tablespoon Worcestershire sauce
• 1  teaspoon  fresh grated ginger
• 1⁄4 teaspoon cayenne pepper (OR A DASH OF FAVORITE HOT SAUCE or YOU CAN SUBSTITUTE WITH ONE JALAPENO PEPPER, CHUNKED AND ADDED WI)
• 1⁄4 cup  Canadian rye whisky (OPTIONAL)
•  salt and pepper
• 1⁄4 cup cilantro or 1⁄4 cup parsley (to garnish)

Directions

1. PLACE CHICKEN, ONION, AND PEPPER (S) IN A SINGLE LAYER IN A LARGE, LIGHTLY GREASED, OVENPROOF DISH.
2. COMBINE REMAINING INGREDIENTS, EXCEPT CILANTRO, AND POUR EVENLY OVER CHICKEN.
3. BAKE, UNCOVERED, AT 350F (180C) FOR 30 MINUTES, BASTING ONCE.
4. STIR AND BAKE FOR ANOTHER 20 MINUTES, OR UNTIL PIECES ARE COOKED TO YOUR LIKING.
5. SERVE OVER COOKED BASMATI OR OTHER RICE.
6. GARNISH WITH CILANTRO.
7. NOTE: This recipe will work with chicken pieces but the flavour won’t penetrate as well.