| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Moroccan | Chicken-pl, Bbq-pl, Grill/broil | 12 | Servings |
INGREDIENTS
| 2 | Frozen barbecued chickens with sauce, defrosted, kosher precooked | |
| 8 | oz | Frozen chopped peppers & onions |
| 1/2 | c | Orange-flavored brandy |
| 8 | oz | Mixed dried fruits; cut in half, see note |
| 14 | oz | Stewed tomatoes; partially drained |
| 2 | ts | Five-spice powder |
| 8 | oz | Shredded carrots |
| 2 | ts | Garlic powder |
| 2 | tb | Honey |
| 1/2 | c | Lemon juice |
| 2 | c | Coarsely cut italian parsley |
| Sliced almonds | ||
| 1 | Sprig italian parsley; for garnish |
INSTRUCTIONS
Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan. Remove any fat from reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley. Partially cover and microwave on high 7 minutes, until fruits are fork-tender. Pour sauce and its contents over chicken and marinate overnight. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Garnish with parsley before serving. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes. Just follow the package directions. Yield: 10 to 12 servings Note: You can also use dried Mission figs Nutritional information per serving: Calories: 374, Protein: 35 grams, Carbohydrates: 35 grams, Fat: 5 grams, Cholesterol: 88 milligrams, Sodium: 363 milligrams. Recipes courtesy of Myra Chanin, aka "Mother Wonderful" Recipe by: RECIPE FOR HEALTH SHOW #RHJ017 Posted to MC-Recipe Digest V1 #844 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997
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