Mom's Orange Curry Chicken

I can remember deciding this was my favorite chicken when we lived in Florida -- when I was three or four! It's still my favorite. The curry gives the chicken a wonderful color and adds an exotic flavor to the sweet orange-honey-mustard sauce. I always serve with white rice. 6 WW pts per serving; rice is 3 pts for 3/4 cup.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2 1⁄2-3  lbs broiler-fryer chickens, cut in serving pieces
•  curry powder (to coat chicken)
•  salt
• 1⁄2 cup  fresh orange juice
• 1⁄2 cup honey
• 1⁄4 cup Dijon mustard
• 2  oranges, peeled and sliced in half cartwheels

Directions

1. Heat oven to 375 degrees F.
2. Rinse and remove skin from chicken pieces and dry thoroughly.
3. Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat.
4. Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down.
5. Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes.
6. Pour over chicken and bake for 30 minutes.
7. Turn chicken and continue baking another 20-30 minutes or until richly browned.
8. (If sauce is reducing too much, add 1/2 cup water to pan and stir.) Remove chicken to heated serving dish (and/or cover with foil).
9. Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan.
10. Pour sauce over chicken and serve.