Name: Roasted Chicken with a Papaya Glaze
Ingredients: 3 1/2 lb Chicken; preferably freerange; 1/2 ts Salt; 1 c Orange juice; 1/4 c Olive oil; 1/4 c Light brown sugar; packed; 2 Shallots; halved; 1 Bay leaf; 1/2 c Water; 1 tb Dijon-style mustard; 2 Garlic cloves; sliced; 1 Ripe papaya; halved, peeled,; And seeded; with one-half thinly-sliced; And reserved for garnish; 1 tb Finely-chopped fresh thyme; 1/2 ts Salt; 1/4 ts Freshly-ground black pepper; 1 bn Flat-leaf parsley; coarse stems removed; 1 bn Watercress; coarse stems removed

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Niger	Toohot07	4	servings

INGREDIENTS

3 1/2	lb	Chicken; preferably freerange
1/2	ts	Salt
1	c	Orange juice
1/4	c	Olive oil
1/4	c	Light brown sugar; packed
2		Shallots; halved
1		Bay leaf
1/2	c	Water
1	tb	Dijon-style mustard
2		Garlic cloves; sliced
1		Ripe papaya; halved, peeled,
		And seeded; with one-half thinly-sliced
		And reserved for garnish
1	tb	Finely-chopped fresh thyme
1/2	ts	Salt
1/4	ts	Freshly-ground black pepper
1	bn	Flat-leaf parsley; coarse stems removed
1	bn	Watercress; coarse stems removed

INSTRUCTIONS

Rinse and pat the chicken dry with paper towels. Rub it with the salt and
place it in a baking dish just large enough to hold it. In a blender or a
food processor, combine the orange juice, olive oil, brown sugar, and
shallots. Process until the shallots are finely minced. Pour the orange
juice mixture over the chicken, crumble the bay leaf over the top, and
cover the whole dish tightly with plastic wrap. Marinate in the
refrigerator for at least 3 hours, preferably overnight, spooning the
marinade over the chicken occasionally. Preheat the oven to 375 degrees.
Transfer the chicken to a rack in a roasting pan, breast side down and
reserve the marinade and add 1/2 cup water. Roast the chicken for 40
minutes, then turn to the other side and roast for 40 minutes more. As soon
as you put the chicken in to roast, prepare the papaya glaze. Strain the
orange juice marinade into a food processor, discarding the solids, and add
the mustard, garlic, halved papaya, thyme, salt, and pepper. Process the
mixture for 10 to 20 seconds, scraping down the sides of the bowl as
necessary, until smooth. Divide the glaze into halves and use half of it to
baste the chicken as it roasts, basting thoroughly every
20    minutes or so. When the chicken is cooked through with no trace
of pink remaining, remove it to a warmed serving platter and set aside at
the back of the stove. Discard all the fat from the roasting pan, saving
the pan drippings. Scrape the drippings into a small saucepan and place it
over medium heat. Whisk in the butter, then add the remaining half of the
papaya glaze and simmer the sauce for 4 minutes. Garnish the platter with
the parsley and watercress sprigs and the remaining half papaya, cut into
long strips. Drizzle a little of the sauce over the top. Serve at once,
passing the remaining sauce. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6231 broadcast 04-16-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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