| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Main dish, Passover, Poultry |
5 |
Servings |
INGREDIENTS
| 3 |
T |
Honey |
| 1/4 |
c |
Orange juice concentrate OR |
|
|
Mixture of orange & pineapp. |
|
|
Concentrates. |
| 1/2 |
t |
Ea. crushed cloves & paprika |
| 1 |
|
4 lb. broiler, skinned & cut> |
|
|
Into serving pcs. |
| 2/3 |
c |
Matzo meal mix |
| 2 1/2 |
T |
Italian olive oil |
| 2 |
|
Med. onions, coarse chop |
| 5 |
|
Large cloves garlic, minced |
| 2 |
|
Ribs celery, coarse chop |
| 2 |
|
Granny Smith apples, >>>> |
|
|
Peeled, pared coare chop. |
| 3 |
T |
Parsley, minced |
| 1/4 |
t |
Salt |
| 2 |
T |
Fresh lemon juice |
| 2 |
t |
Dijon mustard |
|
|
Fresh sliced pineapple |
INSTRUCTIONS
Put 2 tbs. honey in 8 oz. measure. While stirring, add concentrate,
cloves and paprika. Fill with water to 8 oz. mark and stir. Pour into
a wide bowl. Rinse and dry chicken. Prick all over with sharp-pronged
fork. Add to bowl, turning several times to coat. Let stand at room
temp. for 30 min. Drain chick. reserving marinade. Arrange pcs. on
lge. flat plate. Sprinkle with 1/4 c. Matzo Meal Mix, pressing to
adhere. Turn. Repeat on other side till all is evenly coated. Chill in
freezer for 10 min. Preheat oven to 375 F. Heat 1 tb. oil in lge.
well seasoned iron skillet. In bowl, combine onions, garlic, celery
and apples. Strew 1/4 c. across hot oiled skillet. Cook for 30 seconds
over med-hi heat. Add half the chicken and lightly brown on both sides
( 5 min.), scooping up and turning with sharp edged spatula. Transfer
chic. and browned particles to plate. Add another tablespoon of oil.
Repeat untill all is browned. Saute remaining veg.-apple mix. till
lightly browned, scraping bottom of skillet to loosen particles. Add
marinade around edges of skillet. Add 2 tb. parsley and bring to a
boil, stirring to combine. Return chick. to pan, spooning with thick
sauce. Cover and simmer on top of stove for 3 min. Baste. Place in
center of oven for 50 min., spooning with sauce once, midway. Remove
from oven. Sprinkle salt evenly over all. In cup, blend remaining tb.
of honey with lemon juice and mustard. Pour over chicken. Re-cover and
let stand for 5 min. Drain chick. of sauce and arrange pcs. on lge.
warmed serving plate. Stir sauce and reheat briefly. Spoon some of it
over the chick. Cut each pineapple slice into thirds and arrange
around sides of plate in neat pattern. Serve immediately, sprinkled
with remaining parsley; serve extra sauce on side. Yield: 4 or 5
servings. Frances Prince's New Jewish Cuisine From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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