| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Food9 |
2 |
servings |
INGREDIENTS
| 2 |
|
170 g; (6-8oz) chicken, (170 to 225) |
|
|
; breasts |
|
|
The juice of 2 oranges |
| 2 |
tb |
Finely chopped parsley |
| 2 |
tb |
Raisins |
| 2 |
tb |
Unsalted butter |
| 4 |
tb |
Dark rum |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Clove garlic; (crushed) |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Marinate the chicken pieces overnight in the orange juice, garlic and
parsley (6-8 hours), when ready remove the chicken, drain and save any
juice for later.
Soak the raisins in the rum. Place the salt and pepper with the flour and
coat the chicken pieces on all sides. Add the remaining butter to the pan
and then add the marinade.
Bring the liquid to the boil and add the rum soaked raisins. Cook gently
for a further 12-15 mins.
Converted by MC_Buster.
Per serving: 346 Calories (kcal); 25g Total Fat; (78% calories from fat);
1g Protein; 14g Carbohydrate; 31mg Cholesterol; 536mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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