Name: Mediteranean Chicken, Curry and Ginger Ale
Ingredients: 1/2 ts Curry powder; 1/2 ts Dry mustard; 1 ts Peanut oil; 2 tb Honey; 1/4 c Fresh orange juice; 1/2 c Ginger ale; Salt and pepper; 1/4 ts Grated orange peel; 8 Skinless chicken thighs; 2 c Hot cooked rice; 2 c Broccoli florets; steamed; 1 c Sliced carrots; steamed

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!

Merle D’Aubigne

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry	4	Servings

INGREDIENTS

1/2	ts	Curry powder
1/2	ts	Dry mustard
1	ts	Peanut oil
2	tb	Honey
1/4	c	Fresh orange juice
1/2	c	Ginger ale
		Salt and pepper
1/4	ts	Grated orange peel
8		Skinless chicken thighs
2	c	Hot cooked rice
2	c	Broccoli florets; steamed
1	c	Sliced carrots; steamed

INSTRUCTIONS

Arrange chicken pieces "skin side up" in an oven-proof pan that crowds the
chicken without overlap or touching -- "a close fit".
Make a paste of the curry powder, mustard, and rich tasting peanut oil.
Smear it on the chicken.
Preheat the oven to 450F (Hot). Put chicken in the oven. Turn off the oven
and let chicken sear-cook for about 15 minutes. Meanwhile, mix the sauce in
a pyrex measure or bowl with a spout. Combine the other ingredients and
stir well but not so much that you lose the carbonation.
Set the oven to 325F (slow). Pour the sauce around the chicken pieces being
careful not to wash away the curry paste. Place a sheet of foil loosely
over the chicken (like a splatter screen that allows the steam to escape).
Bake for about 1 hour and 30 minutes. Remove the foil for the last 30
minutes. The chicken will be falling off the bones. Sprinkle with
additional curry powder if desired. Chicken only: 237 cals, 7g fat. with
menu - basmati, vegetable medley : 402 cals, 8g fat.
We are making this one again tonight. We used to rub the spices into the
skin; and the skin got crisp during the last 15 minutes or so with the foil
removed. Now we remove the skin then rub - let stand 15 minutes then bake
at two temperatures. The things we do to reduce fat! -pat
NOTES : We used to rub curry and mustard into the skin and pour the other
ingredients in the pan.  In this skinless version, a good approximation of
the original flavors is to make a paste of the curry and mustard with
peanut oil and smear it on, then sear it in a hot oven.
Recipe by: The Hanneman's 1996
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 05, 1998, converted
by MM_Buster v2.0l.

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