| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Sized onions; chopped |
| 1/2 |
c |
Cola; (or 1/2 cup pineapple juice for those who recoil!) |
| 1/4 |
c |
Ketchup |
| 2 |
tb |
Vinegar |
| 1/2 |
c |
Apricot preserves |
| 1/2 |
ts |
Chili powder |
| 3 |
md |
Sized sweet potatoes cut into 1/2 inch chunks |
| 2 |
sm |
Chickens; cut in serving pieces |
INSTRUCTIONS
Source: Smart Chicken by Jane Kinderlehrer
In a heavy saucepan, combine all ingredients except the chicken and the
sweet potatoes. Bring to a boil, reduce the heat, and simmer, covered, for
about 30 minutes, or until the sauce is thickened stirring occasionally.
Arrange the chicken pieces in an ovenproof casserole. Arrange the sweet
potato chunks around the border of the dish. Pour the sauce over the
chicken and sweet pototoes. Bake in a 350F. oven for 1 hour or until the
chicken is tender.
Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
Nov 22, 1998, converted by MM_Buster v2.0l.
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