INGREDIENTS

INSTRUCTIONS

Called "Off Memooleh Betapoozim," this lemon-rubbed chicken is seared
in a hot oven then cooked until tender in a moderate oven. The region
is known for it's abundance of oranges and citrus trees.
1. Preheat the oven to 425F degrees.
2. Rinse the chicken inside and out under cold running water. Pat dry
with paper towels.
3. Place chicken in a roasting pan. Cut lemon in half and rub one
half over surface of chicken.
4. In a small bowl, mix spices together and sprinkle over chicken.
5. Squeeze juice from lemon half and from 1 of the oranges into
roasting pan and add water. Place remaining orange, whole and
unpeeled, in chicken cavity. Cut onions in half and add to pan.
6. Cook chicken for 15 minutes, then baste with the pan juices and
lower heat to 350 degrees F. Cook for 1 hour, basting after 30
minutes.
7. Remove orange from cavity of chicken. Cut orange and onions into
small pieces and serve with chicken. Serve with rice (or pasta).
Serves 6. Without rice: 323 cals, 12g fat (33% cff); with rice: 455
cals,
13 g  fat (25% cff)
>From: Linda Shapiro (lss@coconet.com) Archive:
http://www.eskimo.com/~jefffree/recipes/ MC and nutrition from Pat
Hanneman <kitpath@earthlink.net> 1/99
Josephine Bacon, columnist, member of the Food Writers' Guild, author
of several books: The Good Cook (Time-Life); contributed to Robert
Carrier's Kitchen; Exotic Vegetables A to Z; Eating Meat & Staying
Healthy (87); Jewish Cooking Around the World (86); Cooking the
Israeli Way (89). Based in London, she spends her time in the USA,
the Middle East and the UK. Specializes in Middle East cookery and
reduced fat diet.
Recipe by: Cooking the Israeli Way, Josephine Bacon
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on
Jan 09, 1999, converted by MM_Buster v2.0l.

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