| 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
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”