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ISRAELI CHICKEN



3 pound fryer, cut up
1 teaspoon garlic powder
1/2 teaspoon crushed tarragon
2 teaspoons paprika
1/4 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1/4 cup lemon juice
1/2 cup orange juice
1 teaspoon salt
1 tablespoon cornstarch
1/4 cup water

Microwave Oven Directions: Arrange chicken in a glass baking dish, skinside down. Combine garlic powder, tarragon and spices and sprinkle halfthe mixture over chicken. Reserve remaining half. Combine grated peels andjuices and pour over chicken. Cover dish with wax paper and place in a microwaveoven. Cook on high for 12 minutes. Turn chicken skin side up. Sprinkle withremaining spice mixture and spoon juices on top of chicken. Cover with waxpaper and return to microwave oven. Cook for12 to 15 minutes longer, oruntil chicken is tender. Sprinkle chicken with salt. Transfer to a servingdish and cover with foil. Thicken pan juices with cornstarch dissolved inwater. Cook on high setting for 2 minutes, or until sauce is thickened andbubbly. Pour sauce over chicken to serve.

Conventional Oven Directions: Combine salt with remaining seasonings andsprinkle over chicken. Arrange chicken, skin side down, in a baking dish.Combine peels and juices and pour over chicken. Bake, uncovered, at 375°Ffor 45 minutes. Turn chicken skin side up, and continue baking for 30 minuteslonger, basting frequently with pan juices.