| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
6 |
To 8 |
INGREDIENTS
| 2 |
|
Boiling chickens – 2 1/1 – 3 lbs. each, cut into quarters |
|
|
Flour |
|
|
Salt |
|
|
Pepper |
|
|
Paprika |
| 1/4 |
c |
Shortening |
| 2 |
c |
Fresh orange juice |
| 1 |
c |
Dry red wine |
| 1/2 |
c |
Olive liquor** |
| 2 |
lg |
Sliced red onions |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 1/2 |
ts |
Powdered thyme |
INSTRUCTIONS
Source: National Council of Jewish Women
....features chicken which is the most prevalent and popular meat in
Israel. This "Chicken ala Sabra" is an original Israeli creation enriched
by the most ingenious foods of the country: citrus, olives and onions.
Coat chicken pieces with mixture of flour, salt, pepper and paprika. Melt
1/4 cup shortening in skillet, and lightly brown chicken. Remove chicken
from skillet and place in large flat casserole. Add to skillet remaining
ingredients. Simmer 3 minutes. Pour sauce over chicken. Bake chicken 1 hour
at 350*F, basting occasionally with sauce. Spread 1/2 cup pitted oil-cured
olives over chicken; continue baking 30 minutes more, or until tender.
**To make olive liquor; simmer 8 to 10 oil-cured olives in 3/4 cup water
for 10 minutes; strain and add liquor to sauce for chicken.
Posted to JEWISH-FOOD digest V97 #026 by alotzkar@direct.ca (Al) on Jan 22,
1997.
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