| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Fryers, cut up |
| 1 |
t |
Dried basil |
| 1/4 |
t |
Fresh pepper |
|
|
Granulated garlic to taste |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Ketchup |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Water |
| 1 |
c |
Sugar |
| 4 |
|
Naval orange segments, up |
|
|
to 5 |
|
|
Cornstarch if needed |
| 1 1/2 |
c |
Seedless grapes |
| 3 |
T |
Zest or slivered orange |
|
|
rind white membrane |
|
|
removed |
INSTRUCTIONS
Naomi Sanders of St.Louis Recipe from "Bless Us with Tradition" Place
chicken in roasting pan, in a single layer, skin up. Sprinkle chicken
pieces, on both sides with basil, garlic and fresh ground pepper. In a
bowl, mix soy sauce, ketchup and honey. Baste with sauce #1. Bake at
350 F uncovered, basting frequently for 1 hour or until fork tender.
Meanwhile, prepare sauce #2. Bring the water and sugar and orange rind
to a boil and simmer until slightly thickened, about 8-10 minutes. If
not thick enough add 1 to 2 teaspoons of cornstarch mixed with a small
amount of water. Add orange wedges. Simmer 3 more minutes. When
chicken is ready, remove from oven. Discard juices and lay chicken in
a single layer in clean roasting pan. Pour 1/2 the sauce #2 and orange
wedges over the chicken and 3/4 grapes. Repeat with the balance of
chicken and sauce#2, orange wedges and grapes. Cover with foil and
heat before serving. P.s. Not all the recipes in this cookbook are
this complicated. The result of this recipe is very delicious, but a
lot of work. Posted to JEWISH-FOOD digest V97 #311 by
XXAZ71A@prodigy.com (MRS NAOMI R SANDERS) on Nov 29, 1997
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