Dijon Mustard And Soy Sauce (Salmon)

3 Tbs demerara sugar
4 tsp dijon mustard
1 Tbs soy sauce

Mushroom Barley Casserole

1/2 pound sliced mushrooms
2 Tbs onion oil
1 cup med. pearl barley
1/2 tsp salt
dash of pepper
4 cups chicken broth

Saute mushrooms in oil until tender. Add barley and lightly brown. Stir in salt and pepper. Place mixture in a greased 3-quart casserole dish. Add broth and mix well. Cover and bake at 170 C for 1 1/2 hours, or until liquid is absorbed.

Indian Chicken With Chickpeas

1 chicken, cut into 8ths
2 Tbs oil
1 1/2 Tbs flour
1 Tbs curry powder
1/2 tsp ginger
1 tsp salt
4 Tbs demerara sugar
2 Tbs soy sauce
1 1/2 cups chicken broth
1 (20 oz) can of chickpeas

Brown the chicken in oil, then remove and set in a baking dish. In remaining oil stir in flour, ginger, salt and curry powder. Combine sugar, soy sauce and chicken broth and add to the mixture. Cook over a high heat until sauce thickens. Add drained chickpeas.
Pour the sauce over the chicken and then bake at 170 C for one hour or until the chicken is cooked.