Honey orange chicken
4 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | CHICKEN BREAST OR PIECES | |
| 1 | teaspoon | NUTMEG |
| ½ | teaspoon | SALT |
| ⅛ | teaspoon | PEPPER |
| 1½ | cup | ORANGE JUICE |
| ½ | cup | HONEY |
| ¼ | cup | RAISINS |
| 2 | tablespoons | CORNSTARCH |
| 2 | tablespoons | WATER |
| ¼ | cup | TOASTED SLICED ALMONDS |
| COUSCOUS | ||
Directions
LIGHTLEY FLATTEN CHICKEN PIECES, SPRINKLE BOTH SIDES WITH NUTMEG, SALT AND PEPPER. COMBINE ORANGE JUICE, HONEY AND RAISINS IN A LARGE SKILLET; HEAT.
ADD CHICKEN. COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL CHICKEN IS TENDER; REMOVE. DISSOLVE CORNSTARCH WITH WATER IN Sm CONTAINER; STIR INTO BOILING ORANGE JUICE MIXTURE. COOK UNTIL THICKENED, STIRRING CONSTANTLY. RETURN CHICKEN TO PAN; STIR IN ALMONDS. HEAT. SERVE CHICKEN AND SAUCE WITH COUSCOUS PREPARE AS PER COUSCOUS DIRECTIONS. 4 SERVING = 1-½ c SAUCE.
INCREASE IF MORE SAUCE REQUIRED OR DESIRED. FOUR STARS IN MY BOOK. V.J.
Posted to MM-Recipes Digest V4 #8 by valerie@... (valerie) on Feb 16, 1999