Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5½ pounds | Roasting chicken Cut in serving sized pieces; [5 to 6 lb.] |
| ½ cup | Dry white wine |
| ¼ cup | Lime juice |
| ¼ cup | Soy sauce |
| 2 smalls | Onions; finely chopped, About 1 cup |
| 4 | Cloves garlic; crushed |
| ½ teaspoon | Oregano |
| ½ teaspoon | Thyme |
| 1 teaspoon | Curry powder |
| 1 teaspoon | Ground ginger |
| 2 tablespoons | Butter or margarine |
| 1 tablespoon | Salad oil |
| 2 tablespoons | Flour |
| 1 cup | Halved canned kumquats |
| 2 | Egg yolks; slightly beaten |
| Salt; to taste | |
| Chopped parsley |
Arrange the chicken pieces in a large, shallow baking dish.
In a bowl, combine the wine, lime juice, soy sauce, chopped onion, garlic, oregano, thyme, curry and ginger. Pour over the chicken. Cover the dish and marinate 6 to 8 hours. Turn twice during this time. Drain, reserving the marinade.
Heat a large frying pan and add the butter and oil. Brown the chicken pieces then place them back in the baking dish.
Stir the flour into the fat in the pan; cook, stirring, until bubbling.
Gradually blend in the marinade; stir and cook until thickened. Pour over the chicken.
Cover the pan with foil and bake in a 350F oven for 1 hour or until tender.
Arrange the chicken pieces on a serving dish, reserving the sauce. Sprinkle the kumquats over; keep warm while you finish the sauce.
Bring the sauce to a boil in a small pan. Mix a little of the hot sauce with the lightly beaten egg yolks then return the mixture to the pan. Cook, stirring constantly and without boiling, until thickened. Add salt to taste. Pour the sauce over the chicken and sprinkle the whole thing with parsley.
Source : Island Cooking - favorite Hawaiian Islands recipes by Bonnie Tuell, Maui Electric Home Economist; 1971.
Formatted for MasterCook by Hallie du Preez.
Recipe by: Island Cooking by Bonnie Tuell; 1971 Posted to KitMailbox Digest by Buddy <buddy@...> on Mar 05, 1998