| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Apples, Chicken, Leeks, Main dishes, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 1/2 |
lb |
Chicken pieces (up to 3) |
| 2 |
md |
Leeks (white and tender green), chopped |
| 1 |
|
Clove garlic; minced |
| 1/4 |
c |
Orange marmalade |
| 2 |
c |
Apple juice |
| 1 |
c |
Chicken broth |
| 2 |
|
Tart cooking apples; such as Granny Smith, cored/thinly sliced |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
In a wok, heat olive oil over Medium-High heat until hot, swirling to coat
sides of pan. Add chicken, arranging pieces extending up sides of wok.
Cook, turning, until browned all over, 7-10 minutes. Remove to a plate.
Pour off all but 2 tablespoons of fat from wok. Add leeks and garlic and
cook, stirring, until soft, 3-5 minutes. REtur chicken to wok, aling woth
any juice that have accumulated on plate. Add marmalade, apple juice and
chicken broth. Bring to a boil. Reduce heat to Medium-Low. Cover and cook
until chicken is just white near bone, 30-35 minutes. Add apple and
cinnamon. Raise heat to High. Boil, uncovered, sitrring occasionally, until
sauce is slightly thickened and chicken and apples are tender, about 3
minutes. MC formatting by bobbi744@sojourn.com
Serving Ideas : Serve with couscous or steamed rice and buttered broccoli.
NOTES : Can substitute 2 onions for leeks in unavailable.
Recipe by: 365 Ways to Wok
Posted to MC-Recipe Digest V1 #908 by Roberta Banghart
<bobbi744@sojourn.com> on Nov 14, 1997
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