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CHICKEN STUFFED WITH ORANGES / OFF MEMOOLEH BETAPOOZIM |
SERVES 4-6
This is an adaptation of a prize-winning recipe from a contest
organized by the Israeli Touring Club in Jerusalem many years
ago. It combines the most popular and economical ingredients in
an Israeli meal: citrus fruit and chicken. The chicken can be
served with matzo at Passover or with challah, a traditional bread,
for a Sabbath meal.
organized by the Israeli Touring Club in Jerusalem many years
ago. It combines the most popular and economical ingredients in
an Israeli meal: citrus fruit and chicken. The chicken can be
served with matzo at Passover or with challah, a traditional bread,
for a Sabbath meal.
1 2 ½ - 3-pound
chicken
1 lemon
2 tsp. Salt
1 tsp. Garlic powder
2 tsp. Paprika
1 tsp. Chili powder
1 tsp. Ground
coriander
2 oranges
1 c. water
2 onions, peeled
chicken
1 lemon
2 tsp. Salt
1 tsp. Garlic powder
2 tsp. Paprika
1 tsp. Chili powder
1 tsp. Ground
coriander
2 oranges
1 c. water
2 onions, peeled
1.) Preheat over to 425 F
2.) Rinse chicken inside and out under cold running water.
Pat dry.
3.) Place chicken in a roasting pan. Cut lemon in half and
rub one half over surface of chicken.
4.) In a small bowl, mix salt and spices together and
sprinkle over chicken.
5.) Squeeze juices from lemon half and from one of the
oranges into roasting pan and add water. Place
remaining orange, whole and un-peeled, in chicken
cavity. Cut onions in half and add to the pan.
6.) Cook chicken for 15 minutes, then baste with the pan
juices and lower heat to 350 F. Cook for 1 hour,
basting after 30 minutes.
7.) Remove orange from cavity of chicken. Cut orange and
onions into wedges and serve with chicken.
2.) Rinse chicken inside and out under cold running water.
Pat dry.
3.) Place chicken in a roasting pan. Cut lemon in half and
rub one half over surface of chicken.
4.) In a small bowl, mix salt and spices together and
sprinkle over chicken.
5.) Squeeze juices from lemon half and from one of the
oranges into roasting pan and add water. Place
remaining orange, whole and un-peeled, in chicken
cavity. Cut onions in half and add to the pan.
6.) Cook chicken for 15 minutes, then baste with the pan
juices and lower heat to 350 F. Cook for 1 hour,
basting after 30 minutes.
7.) Remove orange from cavity of chicken. Cut orange and
onions into wedges and serve with chicken.
Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
