| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Israeli |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Broiler-fryer chicken, cut up |
| 3/4 |
c |
Coffee |
| 1/3 |
c |
Ketchup |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Wine vinegar |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Brown sugar |
INSTRUCTIONS
Source: Jewish Cooking Secrets Frome Here & Far Yield: (not listed, but
about 3-4)
Mix liquids and sugar, bring to a boil. Reduce heat and simmer 5-10
minutes to reduce. Pour over chicken in shallow baking dish and bake at 350
degrees uncovered for 1 hour. Baste. Good served cold as well as hot.
I made this last Sunday, froze it, defrosted it on Friday, and popped it
into the oven before we left for shul. It was hot and delicious when we
returned. I served it with couscous made with orange juice and salad. The
chicken is a wonderful mahogany color.
Posted to JEWISH-FOOD digest V96 #73
Date: Sat, 9 Nov 1996 13:26:42 -0500 (EST)
From: "Barbara S. Wand" <bwand@ccs.neu.edu>
A Message from our Provider:
“Lust and selfishness do not equal love”