1 (3 to 4 lb.) broiler chicken
2 cups orange marmalade
1/2-inch knob fresh ginger, peeled and minced
1/3 cup prepared Dijon mustard
1/4 cup olive oil
1 1/2 tsp. curry powder
3 cloves garlic, minced
1/2 tsp. salt
2 tbsp. lemon juice
1 lemon, thinly sliced
2 tbsp. cornstarch
1/2 cup low sodium chicken broth
1/2 tsp. rosemary, chopped

Place chicken in a large casserole or baking dish with shallow sides. In a saucepan, combine marmalade, ginger, mustard, olive oil, curry powder, garlic and salt. Simmer over medium heat, stirring constantly for 2-3 minutes. Add lemon juice.

Pour over chicken. Cover tightly with aluminum foil and bake at 375°F for about 45 minutes. Remove foil and baste well.

Top with lemon slices (remove any seeds). Bake for about 30 minutes, or just until a knife can be inserted with ease (breast should read 160°F on thermometer.)

Remove chicken to serving dish. Pour drippings from casserole into a saucepan. Combine cornstarch and chicken broth. Stir into mixture and bring to a boil; reduce heat to medium and cook until mixture thickens. Pour over chicken and serve.

Steamed rice is the perfect side dish. A sweet or hot chutney may be served for dressing the rice.

Submitted by: CM