| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Arab |
Main dish, Poultry, Passover, Fruits |
10 |
Servings |
INGREDIENTS
| 9 |
lb |
Chicken; (3) cut up |
|
|
Garlic; entire head* |
| 1/4 |
c |
Oregano; dried |
|
|
Salt and pepper; taste |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
c |
Olive oil |
| 1 |
c |
Prunes; pitted |
| 1/2 |
c |
Spanish olives; pitted |
| 1/2 |
c |
Capers |
| 6 |
|
Bay leaves |
| 1 |
c |
Brown sugar |
| 1 |
c |
White wine |
| 1/4 |
c |
Parsley; finely chopped |
INSTRUCTIONS
*Peel and finely puree the garlic.
In large bowl combine all the ingredients EXCEPT brown sugar, wine and
parsley. Cover and let marinate in the fridge overnight. Preheat oven to
350 degrees. arrange chicken in single layer in shallow baking pans.
Spoon marinade over chicken. Sprinkle chicken pieces with brown sugar.
Pour white wine AROUND chicken. Bake for 50 min to 1 hour . Basting
frequently with pan juices.
Serve with noodles or rice. Sprinkle with parsley.
Serve sauce (remaining juices) on the side.
This sounds 'weird', but I guarentee it is delicious. Can be served hot or
cold.
SOURCE: THE SILVER PALATE COOKBOOK, authors Julee Rosso and Shiela Lukins.
My daughter has served this many times to guests who don't like 'olives or
prunes'.
Posted and formatted by Elaine Radis, BGMB90B
Posted to JEWISH-FOOD digest V96 #68
Date: Thu, 31 Oct 1996 05:57:57, -0500
From: BGMB90B@prodigy.com
A Message from our Provider:
“Time: A longing in man for reuniting with God.”