ISRAELI CHICKEN
From cooks.com
4 lg. frying chickens, disjointed or equivalent in chicken pieces of your choice
1/2 c. butter
4 tsp. salt
1/2 tsp. fine grind black pepper
2 tsp. paprika
3 lg. onions, sliced into rings
1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 c. honey
1/4 c. fresh lemon juice
2 tsp. ground ginger
1 tsp. ground nutmeg
8 whole cloves
1 c. sliced pitted black olives
Brown chicken in butter in large heavy skillet. Sprinkle with salt, pepper and paprika during browning. Remove chicken pieces to a heavy Dutch oven or
large casserole with a tight fitting lid. Add onions to pan and saute lightly and spoon over chicken.
Combine orange juice concentrate, honey, lemon juice, ginger, nutmeg and cloves and add to skillet. Cook, stirring constantly, until mixture boils. Pour
over chicken. Add olives to chicken. Cover and bake in 350 degree oven for 1 hour until chicken is tender. Makes 8 servings.
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From cooks.com
4 lg. frying chickens, disjointed or equivalent in chicken pieces of your choice
1/2 c. butter
4 tsp. salt
1/2 tsp. fine grind black pepper
2 tsp. paprika
3 lg. onions, sliced into rings
1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 c. honey
1/4 c. fresh lemon juice
2 tsp. ground ginger
1 tsp. ground nutmeg
8 whole cloves
1 c. sliced pitted black olives
Brown chicken in butter in large heavy skillet. Sprinkle with salt, pepper and paprika during browning. Remove chicken pieces to a heavy Dutch oven or
large casserole with a tight fitting lid. Add onions to pan and saute lightly and spoon over chicken.
Combine orange juice concentrate, honey, lemon juice, ginger, nutmeg and cloves and add to skillet. Cook, stirring constantly, until mixture boils. Pour
over chicken. Add olives to chicken. Cover and bake in 350 degree oven for 1 hour until chicken is tender. Makes 8 servings.
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