CHICKEN GILDED WITH MUSTARD WITH HONEY

3  chicken chests or chicken fingers
2  distinct onions
1/2 cup (125 ml) of LIQUID HONEY LABONTÉ
or: 1/4 cup (60 ml) of POWDER LABONTÉ HONEY
1/3 cup (85 ml) of vegetable oil
3 C with tea (15 ml) of orange juice
3 C with tea (15 ml) of MUSTARD TO HONEY LABONTÉ
1 clove
1 C with tea (15 ml) of powder of curry
1/4 C with tea (4ml) of pepper
1 C with tea (15 ml) of salt
 2 C with table (25 ml) of sesame seeds

To spread out onions in a cauldron. To place chicken on onions.
**time-out** mix the honey, the oil, the juice of orange, the mustard with honey, the clove de girofle, the powder of curry, salt and pepper
in a cauldron and heat until ce que all be well mix.
To sprinkle chicken with sauce and to strew with sesame seeds.
To cook to 350°F (180°C) 45 minutes with 1 hour.
To whitewash at the 15 minutes.
To be useful with rice and to sprinkle juice of cooking.