Name: Orange Chicken with Ginger
Ingredients: 6 Chicken legs and thighs with skin removed; Garlic powder and onion powder to taste; 2 Garlic cloves, finely chopped; 1 c Orange juice; 2 Navel oranges, peeled and sectioned, then each section cut in half; 2 tb Minced fresh ginger (ground ginger is OK); 4 tb White vinegar; 1 ts Dried basil

Dull. I find, by experience, that, let me make Resolutions, and do what I will, with never so many inventions, it is all nothing, and to no purpose at all, without the Spirit of God; for if the Spirit of God should be as much withdrawn from me always, as for the week past, notwithstanding all I do, I should not grow, but should languish, and miserably fade away. I perceive, if God should withdraw his Spirit a little more, I should not hesitate to break my Resolutions, and should soon arrive at my old state. There is no dependence on myself.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Poultry	6	Servings

INGREDIENTS

6		Chicken legs and thighs with skin removed
		Garlic powder and onion powder to taste
2		Garlic cloves, finely chopped
1	c	Orange juice
2		Navel oranges, peeled and sectioned, then each section cut in half
2	tb	Minced fresh ginger (ground ginger is OK)
4	tb	White vinegar
1	ts	Dried basil

INSTRUCTIONS

[adapted from 365 Ways to Make Chicken by Cheryl Sedaker (Harper & Row,
1986)]
Season chicken with garlic powder and onion powder, and place in the
refrigerator for a couple of hours. Combine chopped garlic cloves, orange
juice, oranges, ginger and vinegar. Pour over chicken. Sprinkle with fresh
basil. Bake at 350 degrees for 1 and 1/4 - 1½ hours. Serve hot over a bed
of brown or basmati rice.
Serves approx. 6 people (depending on their appetite!)
Posted to JEWISH-FOOD digest V96 #103
From: Chava Willig Levy <primerib@mail.idt.net>
Date: Sun, 15 Dec 1996 22:00:56 -0800

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