| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Chicken, Main dishes, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Curry powder; * see note |
| 1 1/4 |
ts |
Salt |
| 1/4 |
ts |
Peppercorns |
| 6 |
|
Chicken breast; skinned and boned |
| 1 1/2 |
c |
Orange juice |
| 1 |
c |
Rice; converted |
| 3/4 |
c |
Water |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Dry mustard |
INSTRUCTIONS
Combine curry powder, 1/2 tsp salt and pepper. Rub into chicken pieces and
set aside. In a 10 inch skillet, combine Orange Juice, rice water, sugar,
mustard and remaining salt. Mix well. Arrange chicken over rice. Bring to a
boil an then cover. Simmer 20 minutes. Remove from heat and let stand until
liquid is absorbed. About 5 minutes. Sprinkle with parsley before serving.
Recipe By : Susan Lubliner
Posted to JEWISH-FOOD digest V96 #71
Date: Tue, 5 Nov 1996 18:03:49 -0500
From: Goldtag1@aol.com
NOTES : *or to taste. If no dry mustard , use 1 tablespoon preparred
mustard.
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