INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 362
Calories From Fat: 146
Total Fat: 16.3g
Cholesterol: 0mg
Sodium: 1869.3mg
Potassium: 1148.8mg
Carbohydrates: 42.8g
Fiber: <1g
Sugar: 6.4g
Protein: 13.8g