| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | -6 serving | |
INGREDIENTS
| 1 | lg | Onion |
| 1 | tb | Oil |
| 1 | Chicken; quartered | |
| 1/4 | ts | Ginger |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Apricot jam |
| 1 | c | Orange juice |
| One lemon ; Juice of | ||
| 2 | c | Chicken broth or water |
| 1 | c | Prunes; pitted |
| 1 | c | Dried apricots |
| 1 | c | Roasted; unsalted almonds, (1/2 cup chopped coarsely; 1/2 cup whole) |
| Salt and pepper to taste |
INSTRUCTIONS
Source: Jewish Communication Network URL: http://www.virtual.co.il/city_services/holidays/tubshvat/recipes.htm 1. Chop the onion. Saute in large pot with oil until soft, but not browned. 2. Remove skin and fat from chicken. While onion is cooking, mix ginger and cinnamon and sprinkle on chicken pieces. 3. When onion is finished, place chicken in the pot, and brown on all sides. 4. Add all other ingredients, but reserve the 1/2 cup whole almonds for a garnish. 5. Cook over a low flame for at least 40 minutes, keeping an eye open to make sure there is enough liquid. Add more broth if necessary. 6. Add salt and pepper to taste. 7. Serve with rice and garnish with remaining almonds. VARIATION: Skip the almonds and add different dried fruit, such as pears, cherries, or currants. Also works well with dried apples, if you also substitute the orange juice for apple juice. This also works well with beef. Just cook longer, and don't brown the meat in the beginning. Posted to Bakery-Shoppe Digest by Linda Shapiro <[email protected]> on Feb 7, 1998
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