| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Oregon grown chicken; cut up, up to 3 |
| 1/2 |
c |
Cranberry-orange relish |
| 1/2 |
c |
Chili sauce |
| 1/2 |
c |
Orange juice |
| 1 |
tb |
Cold water |
| 2 |
ts |
Cornstarch |
|
|
Hot cooked rice; (optional) |
|
|
Orange slices; (optional) |
|
|
Parsley sprigs; (optional) |
INSTRUCTIONS
In a 12 x 7 1/2 x 2-inch baking dish, arrange chicken skin side down with
the meatiest portion toward the outside. Cover with waxed paper. Cook on
High power for 9 minutes, giving the dish a half turn after 5 minutes.
Meanwhile, in a mixing bowl, stir together cranberry-orange relish, chili
sauce and orange juice. Drain fat off chicken. Turn chicken pieces over.
Spoon cranberry mixture over chicken pieces. Cover with waxed paper. Cook
on High for 11 minutes or until chicken is tender, basting chicken and
giving dish a half-turn after 5 minutes. Transfer chicken to a platter;
keep warm.
Sauce for Sweet 'N Sour Chicken: Skim fat from juices. Measure 1 cup of
juices in 2-cup glass measure. Stir together water and cornstarch. Stir
into reserved juices. Cook, uncovered, on High for 2 minutes or until
thickened and bubbly, stirring every minute. Cook, uncovered, 2 minutes
more, stirring after 1 minute. Serve chicken and sauce over hot cooked rice
if desired. Garnish with orange slices and parsley sprigs. Serves 6.
Source: Cookbooks On/Line!
MasterCook formatted by Martha Hicks using Buster 20.c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 27, 1998
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