This has been my “base” go to chili for years. I just put my own stamp on it and I doctor it up by using organic ground turkey, organic turkey sausage, drained red kidney beans and lots of spices to give it a kick and a little heat. Soooo good!!
This dish was wonderful. Chicken was nice and moist. The honey mustard glaze and all the spices added to the chicken being nice and moist. Little spicy. Has a nice kick at the end. Spices blend nicely. I covered it for the first 30 minutes as it cooked. Then I flipped the chicken coat the chicken and cooked uncovered. Delish!!!
I must say, am not a carrot cake, and was making this for a friend, but this was wonderful. I am giving it 4 stars because I did not like the pecan taste so I will use walnuts next time. Also, I used a bundt pan and baked it for 75 minutes, but it fell ever so slight in the middle; which is probably my fault, as I opened the oven door to soon, but once you turned it over, you could not tell; but I knew! Since it fell, I brought it to work and my co-workers thought it was devine!!
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