| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| 1 | Chicken cut into pieces; (recipe can easily be multiplied) | |
| 2 | Ripe tomatoes | |
| 1/2 | c | Fresh basil leaves |
| 1 | sm | Onion |
| 2 | Cloves crushed garlic | |
| 1 | tb | Soya sauce; up to 2 |
| Salt; (depends on saltiness of soya sauce) |
INSTRUCTIONS
SAUCE Blend all sauce ingredients. Lay chicken pieces in a baking pan and pour sauce over gently covering chicken. Cover with foil and bake for 45 minutes. Uncover and bake for a further 15-20 minutes. Kashrut note: In Israel, in the hotter months, basil can be filled with trips (small light whitish bugs) which don't come off with soaking. I check leaves individually when I can't get Katif. Posted to JEWISH-FOOD digest by Melissa Shenker <[email protected]> on Feb 11, 1999, converted by MM_Buster v2.0l.
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