Chicken with curried marmalade-mustard glaze from The El Paso Chile Company's Burning Desires: Salsa, Smoke and Sizzle from Down by the Rio Grande (page 87) by W. Park Kerr and Norma Kerr

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought hot pepper jelly for the book's "Red-as-rubies pepper jelly" specified in this recipe. Marinate 1 hour.

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