Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Sized onions; chopped |
| ½ cup | Cola; (or 1/2 cup pineapple juice for those who recoil!) |
| ¼ cup | Ketchup |
| 2 tablespoons | Vinegar |
| ½ cup | Apricot preserves |
| ½ teaspoon | Chili powder |
| 3 mediums | Sized sweet potatoes cut into 1/2 inch chunks |
| 2 smalls | Chickens; cut in serving pieces |
Source: Smart Chicken by Jane Kinderlehrer In a heavy saucepan, combine all ingredients except the chicken and the sweet potatoes. Bring to a boil, reduce the heat, and simmer, covered, for about 30 minutes, or until the sauce is thickened stirring occasionally.
Arrange the chicken pieces in an ovenproof casserole. Arrange the sweet potato chunks around the border of the dish. Pour the sauce over the chicken and sweet pototoes. Bake in a 350F. oven for 1 hour or until the chicken is tender.
Posted to JEWISH-FOOD digest by syschwartz@... (Sarah J Schwartz) on Nov 22, 1998, converted by MM_Buster v2.0l.