Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 1 \N | 4 lb chicken cut into |
| \N \N | Serving pieces |
| ¾ cup | Coffee made by adding |
| 1 tablespoon | Instant coffee to |
| ¾ cup | Boiling water |
| ⅓ cup | Tomato ketchup |
| 3 tablespoons | Soy sauce |
| 2 tablespoons | Fresh lemon juice |
| 2 tablespoons | Wine vinegar |
| 1 tablespoon | Cooking oil |
| ⅓ cup | Brown sugar |
Place the chicken pieces in a shallow oven proof dish. Mix the other ingredients in the order given in a medium sized saucepan. bring them to a boil reduce the heat and simmer for 5 minutes. Pour the sauce over the chicken pieces, bake uncovered, for 1 hour until the chicken is tender. Baste occasionally.
Note: This sauce is also good with lamb chops. For 8 lamb chops proceed as above, baking about ¾ hour or until tender.
Nice served with artichoke hearts on top.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman