| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 8 | Boned/skinned breast halves, cut into thirds | |
| 3/4 | c | Dried prunes, simmered for 7 minutes |
| 3/4 | c | Dried apricots, simmered for 7 minutes |
| 2 | c | Cubed yams, steamed until halfway cooked, not soft |
| 1/4 | c | Canola oil |
| 1/4 | c | White vinegar |
| 2 | tb | Brown sugar |
| 2 | tb | Honey |
| 1/8 | ts | Cinnamon |
| 2 | ts | Grated orange rind |
| 2 | tb | Finely chopped fresh oregano |
INSTRUCTIONS
>From todays Globe, 2 healthy holiday recipes..... Prepare the 1st part of recipe the day before Note: I am not including recipe for knaidlach as there are MANY matza ball recipes in the archives..... Procedure: Place 1st 4 ingredients in a large casserole. Combine all other ingredients, except oregano, and pour over chicken mixture in casserole. Cover and marinate inrefrigerator over night. Next day, preheat oven to 375. Remove chicken and other ingredients from the marinade and arrange in shallow pan interspersed with knaidlach. Pour marinade over mixture, sprinkle with oregano and bake, covered with fork pierced foil, for 45-60 minutes, or until chicken is done. Serves 8. Posted to JEWISH-FOOD digest V97 #019 From: ellyn salkin <seaco@ix.netcom.com> Date: Wed, 11 Sep 1996 13:00:46 -0700
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