Braised Chicken with Kumquats

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                            FOOD FUNNY
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Here's another odd one from Rosemary Zwick:

Two friends met on the street and one said, "I heard your
brother died. What happened?"

"It was very sad," the other replied. "Lettuce killed him."

"How could lettuce kill a man?"

"He bought lettuce at the market and asked the store owner
how to keep it fresh. The owner told him, 'Put your head in a
plastic bag, tie it tight, and put it in the refrigerator.'"

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                            TODAY'S RECIPE
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This Israeli recipe is good enough, quick enough, and easy
enough to put on your list of family favorites.

*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.
Received on Sat Feb 26 20:16:37 2011