Mediteranean chicken, curry and ginger ale

Yield: 4 Servings

Measure Ingredient
½ teaspoon Curry powder
½ teaspoon Dry mustard
1 teaspoon Peanut oil
2 tablespoons Honey
¼ cup Fresh orange juice
½ cup Ginger ale
\N \N Salt and pepper
¼ teaspoon Grated orange peel
8 \N Skinless chicken thighs
2 cups Hot cooked rice
2 cups Broccoli florets; steamed
1 cup Sliced carrots; steamed

Arrange chicken pieces "skin side up" in an oven-proof pan that crowds the chicken without overlap or touching -- "a close fit".

Make a paste of the curry powder, mustard, and rich tasting peanut oil.

Smear it on the chicken.

Preheat the oven to 450F (Hot). Put chicken in the oven. Turn off the oven and let chicken sear-cook for about 15 minutes. Meanwhile, mix the sauce in a pyrex measure or bowl with a spout. Combine the other ingredients and stir well but not so much that you lose the carbonation.

Set the oven to 325F (slow). Pour the sauce around the chicken pieces being careful not to wash away the curry paste. Place a sheet of foil loosely over the chicken (like a splatter screen that allows the steam to escape).

Bake for about 1 hour and 30 minutes. Remove the foil for the last 30 minutes. The chicken will be falling off the bones. Sprinkle with additional curry powder if desired. Chicken only: 237 cals, 7g fat. with menu - basmati, vegetable medley : 402 cals, 8g fat.

We are making this one again tonight. We used to rub the spices into the skin; and the skin got crisp during the last 15 minutes or so with the foil removed. Now we remove the skin then rub - let stand 15 minutes then bake at two temperatures. The things we do to reduce fat! -pat NOTES : We used to rub curry and mustard into the skin and pour the other ingredients in the pan. In this skinless version, a good approximation of the original flavors is to make a paste of the curry and mustard with peanut oil and smear it on, then sear it in a hot oven.

Recipe by: The Hanneman's 1996

Posted to EAT-LF Digest by kitpath@... on Dec 05, 1998, converted by MM_Buster v2.0l.

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