Yield: 12 Servings
|2 \N||Frozen barbecued chickens with sauce, defrosted, kosher precooked|
|8 ounces||Frozen chopped peppers & onions|
|½ cup||Orange-flavored brandy|
|8 ounces||Mixed dried fruits; cut in half, see note|
|14 ounces||Stewed tomatoes; partially drained|
|2 teaspoons||Five-spice powder|
|8 ounces||Shredded carrots|
|2 teaspoons||Garlic powder|
|½ cup||Lemon juice|
|2 cups||Coarsely cut italian parsley|
|\N \N||Sliced almonds|
|1 \N||Sprig italian parsley; for garnish|
Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan. Remove any fat from reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley.
Partially cover and microwave on high 7 minutes, until fruits are fork-tender.
Pour sauce and its contents over chicken and marinate overnight. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Garnish with parsley before serving. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes. Just follow the package directions.
Yield: 10 to 12 servings
Note: You can also use dried Mission figs Nutritional information per serving: Calories: 374, Protein: 35 grams, Carbohydrates: 35 grams, Fat: 5 grams, Cholesterol: 88 milligrams, Sodium: 363 milligrams.
Recipes courtesy of Myra Chanin, aka "Mother Wonderful" Recipe by: RECIPE FOR HEALTH SHOW #RHJ017 Posted to MC-Recipe Digest V1 #844 by 4paws@... (Shermeyer-Gail) on Oct 13, 1997