| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
sm |
Orange |
| 1 |
bn |
Cilantro |
| 3 |
|
Garlic cloves; crushed in garlic press |
| 2 |
ts |
Grated peeled fresh ginger root |
| 1 |
tb |
Olive or vegetable oil |
| 3 1/2 |
lb |
Chicken |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com>
Heat oven to 375 degrees. Grate peel from orange, chop leaves of half
the bunch of cilantro. Combine orange peel, chopped cilantro, garlic,
ginger, oil, & salt in small bowl. Remove excess fat & giblets from
chicken. Gently separate skin from breast and thighs of chicken.
Place herb mixture underneath skin. Cut orange into eighths and
coarsely chop remaining cilantro leaves. Stuff orange & cilantro into
chicken cavity. Roast chicken one hour & 15 minutes, or until juices
run clear. Makes 4 servings.
Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on
Jan 30, 1999, converted by MM_Buster v2.0l.
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