Unicorn (Unicorn@Indenial.com)
Sun, 13 Dec 1998 05:51:46 -0500
A reader who evidently wishes to remain anonymous sent in the
following:
Q. What do frog princes like to eat with their hamburgers?
A. French flies.
Today's "Cooking of Israel" recipe is good enough, quick enough, and
easy enough to put on your list of family favorites - and without a
single can of condensed soup. Oops, I can hear the unmistakable
"whoosh" of hate mail flooding my mailbox already.
Braised Chicken with Kumquats
A large 2+1/2 to 3 lb (2 to 2.5 Kg) chicken,
cut into 6 to 8 serving pieces
Salt
1 cup (250 ml) fresh orange juice
3 Tbs (45 ml) fresh lemon juice
1/4 cup (60 ml) honey
1/2 tsp (2 ml) cayenne pepper (or to taste)
12 preserved kumquats
1/4 cup (60 ml) coarsely chopped cilantro or parsley
Lemon and orange slices to garnish
Wash the chicken and pat completely dry with paper towels. Sprinkle
liberally with salt and place in a baking dish large enough to hold
them in a single layer. Mix the orange juice, lemon juice, and honey
together and pour it over the chicken, turning the chicken pieces over
to moisten thoroughly. Turn the chicken pieces skin side down in the
pan and sprinkle with the cayenne. Bake uncovered in a preheated 350F
(180C) oven for 15 minutes. Turn the chicken pieces over and add the
kumquats. Baste with the liquid, and bake 30 minutes longer, basting
occasionally. Cook until the chicken is done and the leg or thigh
meat offers no resistance to a fork. Arrange the chicken and kumquats
on a serving platter or individual plates and sprinkle with the
cilantro or parsley. Garnish with the lemon and orange slices.
Serves 4.
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