Me? Well, in the Robinson household, it's Indian Honey Chicken.
This isn't something you're going to find on the menu anywhere. It was a happy accident that started an odyssey a couple of years ago that brought me to a happy place. A happy place where I make my own curry powder.
The powder? Is for another time and place. The dish? Well, I'll share.
To start off, you'll need honey, a curry powder, a pan, and chicken. Take your pan (I use an old 9"x13" baking pan) and wrap it in aluminum foil. That is, wrap it if you don't want to be scrubbing honey-encrusted goo later.
Preheat your oven to 350 degrees.
If you'd like to approximate what my powder tastes like, you might combine two parts garam masala to one part ground cumin, one part turmeric powder, and one part garlic powder.
It's not quite what I use, but it is close. Sprinkle each piece on one side with your curry powder. Don't worry about the other side.
Place your chicken in the oven and let cook for 40-60 minutes, depending on the cut of meat and whether it's flash frozen or fresh. Breasts take longer than thighs.
I usually make a quick rice to go with this -- microwaving a cup of rice in two cups of water with about a tablespoon of ghee and a tablespoon of slivered cashews. Out of cashews tonight, I substituted walnuts.
I also pulled out some frozen onion paratha breads, the sort that you only have to cook two minutes on each side in a skillet. So easy, and so much faster than I could do it.