Name: Honey and Orange Glazed Chicken
Ingredients: 2 Broiler-fryer chickens (3lb ea); cut up; 1 ts Salt; 1/4 ts Fresh ground black pepper; 1 tb Canola oil; 1 md Onion; sliced; 2 cl Garlic; minced; 1/2 c Orange juice; 1/4 c Honey; 2 tb Red wine vinegar; 1 tb Dijon-style mustard; 2 tb Grated fresh ginger; 1 tb Chopped fresh thyme

The main art in the matter of spiritual living is to know how to handle yourself. You have to take yourself in hand, you have to address yourself, preach to yourself, question yourself. You must say to your soul: 'Why art thou cast down-what business have you to be disquieted?' You must turn on yourself, upbraid yourself, condemn yourself, exhort yourself, and say to yourself: 'Hope thou in God' -instead of muttering in this depressed, unhappy way. And then you must go on to remind yourself of God, who God is, and what God is and what God has done, and what God has pledged Himself to do. Then having done that, end on this great note: defy yourself, and defy other people, and defy the devil and the whole world, and say with this man: 'I shall yet praise Him for the help of His countenance, who is also the health of my countenance and my God.'

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Miamiherald, Meat/poul, Holiday, Jewish	8	Servings

INGREDIENTS

2		Broiler-fryer chickens (3lb ea); cut up
1	ts	Salt
1/4	ts	Fresh ground black pepper
1	tb	Canola oil
1	md	Onion; sliced
2	cl	Garlic; minced
1/2	c	Orange juice
1/4	c	Honey
2	tb	Red wine vinegar
1	tb	Dijon-style mustard
2	tb	Grated fresh ginger
1	tb	Chopped fresh thyme

INSTRUCTIONS

Preheat oven to 350 degrees F.  Season chicken with
salt and pepper.  Heat oil in a large nonstick skillet
over medium-high heat.  Working in batches, cook
chicken until nicely browned on all sides, about 8
minutes. Transfer to a 9-by-13-inchbaking dish.
Drain all but 1 tablespoon of chicken fat from
skillet.  Reduce heat to medium, add onion and garlic
and saute, stirring frequently, for 3 minutes.  Stir
in orange juice, honey, vinegar, mustard, ginger and
thyme.
Pour over chicken and bake uncovered, basting
occasionally with sauce, for 45 minutes or until
juices run clear when chicken thigh is pierced with a
knife. ( if sauce evaporates, add more orange juice or
water) Transfer chicken and onions to platter.  Pour
pan juices into saucepan and cook over medium-high
heat until sauce reduces and thickens slightly. Season
with salt if desired and pour over chicken.
Nutritional info per serving: 397 cal; 45g pro, 14g
carb, 17g fat(40%), 432mg sod., 136mg chol, .6g fiber
Source: Adapted from a recipe provided by the National
Honey Board Miami Herald, 9/14/95
format: 8/9/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #216
Date: 10 Aug 96 00:07:53 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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