Jaffa Chicken
Item
Title
Jaffa Chicken
Description
A recipe for Jaffa Chicken
Creator
Hadassah Baldinger
pages
67
transcription
Ingredients
3 lb. chicken
1 ½ c. orange juice
1 c. white wine
1 sliced onion
1 celery stalk, cut up
1 carrot, sliced
1 ½ tsp. salt
⅛ tsp. pepper
1 tsp. paprika
3 Tbsp. oil
½ c. raisins
1 tsp. cumin
2 oranges, sectioned
½ tsp. grated orange peel
Directions
Combine orange juice, wine, vegetables and seasonings, except cumin, in a big shallow roasting pan. Marinate the chicken pieces in it for 1 hour, turning occasionally. Remove the chicken from marinade; wipe dry. Heat oil in large skillet, fry chicken lightly, skin side down. Return to the marinade in pan, putting skin side down. Add orange sections, raisins and sprinkle cumin all over. Cover tightly. Bake, covered, for 1 hour at 350°. Remove cover, turn chicken, skin side up. Bake, uncovered, for 30 minutes until brown. Remove to a heated serving plate. Strain juices into saucepan; add grated orange peel and boil juices until thick (7 minutes). Pour over chicken.
3 lb. chicken
1 ½ c. orange juice
1 c. white wine
1 sliced onion
1 celery stalk, cut up
1 carrot, sliced
1 ½ tsp. salt
⅛ tsp. pepper
1 tsp. paprika
3 Tbsp. oil
½ c. raisins
1 tsp. cumin
2 oranges, sectioned
½ tsp. grated orange peel
Directions
Combine orange juice, wine, vegetables and seasonings, except cumin, in a big shallow roasting pan. Marinate the chicken pieces in it for 1 hour, turning occasionally. Remove the chicken from marinade; wipe dry. Heat oil in large skillet, fry chicken lightly, skin side down. Return to the marinade in pan, putting skin side down. Add orange sections, raisins and sprinkle cumin all over. Cover tightly. Bake, covered, for 1 hour at 350°. Remove cover, turn chicken, skin side up. Bake, uncovered, for 30 minutes until brown. Remove to a heated serving plate. Strain juices into saucepan; add grated orange peel and boil juices until thick (7 minutes). Pour over chicken.
