Tuesday, April 17, 2012

Baked Chicken with Curried Fruit (Middle Eastern Style) - Margaret Ullrich

Hold it!
Don't put the curry powder away just yet.

This is a nice, simple Middle Eastern recipe with a fair bit of fruit.
Both in solid and juice form.
The leftover dates can be cut up and put on your oatmeal.
They're handy to have in the kitchen.
They don't get mushy like bananas.
Dates - the perfect breakfast fruit.

Don't have cornstarch?
Three tablespoons flour equals one and a half tablespoons cornstarch.


Lentils are like rice.
If you don't have lentils, use rice.
But, really, you should expand your starch horizons.
Put a different food section on your 'Bucket List' NOW.
Please.

                              
                        Chicken with Curried Fruit

Season 
2 legs and 2 breasts 
with
salt and pepper

Brown in butter and oil.  Remove.

In the same pot, cook until translucent
1/2 medium onion, chopped 

Combine
1 1/2 Tablespoon cornstarch
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 Cup orange juice 
1 Cup chicken broth
juice of 1/2 lemon
Stir into pot, cook, stirring until sauce thickens.
                     
Replace chicken, cover with sauce  (can be stored in the fridge).
Bake, covered, in 350º oven 45 minutes.

Garnish chicken with
12 dates, cut lengthwise 
1/2 green pepper, chopped 
Bake, covered, in 350º oven 15 minutes.

Serve, garnished with oranges, sliced paper-thin, with rice or french bread,
and cooked lentils marinated in French dressing.

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