| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Roasting chicken | |
| 4 | ts | Cumin – divided; (I like cumin) |
| 2 | ts | Oregano |
| 1 | tb | Garlic; (I love garlic, usually use more) |
| 1 | bn | Fresh cilantro |
| 2 | Oranges sliced with skin on | |
| 2 | Lemons or 4 limes sliced with skin on | |
| 2 | md | Onion sliced |
INSTRUCTIONS
Rub inside of chicken with 2t cumin, oregano and 1/2 of the garlic. Now layer fruit inside, first 1 layer orange then 1 lemon then onion and continue until cavity has been filled. I stuff fresh cilantro leaves all through the cavity. Place remaning slices of fruit and onion between chicken and skin. Rub skin with remaining garlic and cumin. Place chicken in roasting pan with remaining fruit and onion (if any) around it along with cilantro. Pour white wine around bottom of chicken. Roast in a 350 degree oven until chicken is done. The gravy left over in the bottom of the pan is very sweet and great over couscous. Posted to JEWISH-FOOD digest by Bullises@aol.com on Feb 18, 1998
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