| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Niger | Toohot03 | 4 | servings |
INGREDIENTS
| 1 1/2 | c | Dry sherry |
| 1 | ts | Cinnamon |
| 1/2 | c | Honey |
| 1/4 | c | Lemon juice |
| 4 | Garlic cloves; minced | |
| 1 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1 | Frying chicken – (2 1/2 to 3 lbs); cut into pieces | |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
In a medium-size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight. To cook, preheat the oven to 350 degrees. Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes. Heat the oil in an ovenproof skillet over medium-high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven. Bake about 20 minutes and serve. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6288 broadcast 09-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-12-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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