| 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 <melissa@spl.co.il> on Feb
11, 1999, converted by MM_Buster v2.0l.
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