Food

Recipes

Poultry

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, skin side down. Combine garlic powder, tarragon and spices and sprinkle half the mixture over chicken. Reserve remaining half. Combine grated peels and juices and pour over chicken. Cover dish with wax paper and place in a microwave oven. Cook on high for 12 minutes. Turn chicken skin side up. Sprinkle with remaining spice mixture and spoon juices on top of chicken. Cover with wax paper and return to microwave oven. Cook for12 to 15 minutes longer, or until chicken is tender. Sprinkle chicken with salt. Transfer to a serving dish and cover with foil. Thicken pan juices with cornstarch dissolved in water. Cook on high setting for 2 minutes, or until sauce is thickened and bubbly. Pour sauce over chicken to serve.

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