Recipe - Easy Chicken

2 pound Chicken pieces; skinned with
visable fat removed
3 tablespoon Oil
1 tablespoon Prepared mustard
1 teaspoon Soy sauce
1 teaspoon Grated ginger
3 tablespoon Currant jelly
1 tablespoon Worcestshire sauce
1 cup Orange juice
1 tablespoon Vinegar (add later)
Salt and pepper to taste

submitted by: rayna@iconz.co.nz
A good recipe for chicken which I've made lots of times. Comes from the
Edmonds cookbook the treasured cookbook for all of New Zealand. I would
love to know how America likes it. Please drop me a line and let me know.
Best wishes from Rayna in New Zealand next Sunday, I'll be in Detroit for
my daughter's wedding and away for three weeks!

Heat oil in large fry pan. Add chicken pieces and cook until golden on both
sides. Remove chicken and drain oil from pan. In a bowl, combine mustard,
soy sauce, ginger, red currant jelly, Worcestshire sauce, and orange juice.
Add to pan and bring to a boil, stirring ocassionally. Return chicken to
pan. Cover, reduce heat, and simmer for 20 minutes or till juices run
clear, stir in vinegar. Season with salt and pepper to taste.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 2 JUNE 1996

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