| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Chicken, Ceideburg 2 |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry vermouth |
| 2 1/2 |
ts |
Cinnamon |
| 1/3 |
c |
Honey |
| 2 |
tb |
Lime juice |
| 1 |
sm |
Clove of garlic, crushed well |
|
|
Salt |
| 1 |
|
Frying chicken (about 2 pounds), disjointed |
INSTRUCTIONS
Mix together vermouth, cinnamon, honey, lime juice, garlic and salt
to form marinade. Pour over disjointed chicken, turning pieces so
that they are well coated. Let stand in the refrigerator for about 5
or 6 hours in the marinade. Remove and bring to room temperature.
Broil chicken over charcoal basting with the marinade. Broil about
40 minutes, not too close to the coals. A little additional vermouth
can be added to marinade if it becomes too thick while cooking.
Serves 2 to 4.
From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.
Posted by Stephen Ceideberg; March 9 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”