Difference between revisions of "Israeli Chicken"
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== Ingredients == | == Ingredients == | ||
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* 2 tbsp [[butter]], or [[margarine]] | * 2 tbsp [[butter]], or [[margarine]] | ||
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# Preheat oven to 350°F. | # Preheat oven to 350°F. | ||
# Coat [[chicken]] with [[mustard]]; sprinkle with [[salt]] and [[pepper]]. | # Coat [[chicken]] with [[mustard]]; sprinkle with [[salt]] and [[pepper]]. | ||
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# Boil to thicken. | # Boil to thicken. | ||
| − | [[Category:Israeli Meat | + | [[Category:Israeli cuisine]] |
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[[Category:Orange juice Recipes]] | [[Category:Orange juice Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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Latest revision as of 17:03, 16 July 2012
Ingredients
- 1½ lbs chicken
- 2 tbsp Dijon mustard
- salt and pepper
- 1 onion, finely chopped
- 1 cup orange juice
- ⅓ cup brown sugar
- 2 tbsp butter, or margarine
Procedures
- Preheat oven to 350°F.
- Coat chicken with mustard; sprinkle with salt and pepper.
- Place in baking dish.
- Sprinkle with onion.
- Mix orange juice and brown sugar; pour over chicken.
- Dot with butter (or margarine).
- Bake 1 hour.
- Pour sauce to saucepan.
- Boil to thicken.
