| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Moroccan |
Bbq-pl, Chicken-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 |
t |
Five-spice powder |
| 8 |
oz |
Shredded carrots |
| 2 |
t |
Garlic powder |
| 2 |
T |
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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