Recipe - Festive Chicken --Meat--

3 tablespoon Honey
One fourth cup Orange juice concentrate OR
Mixture of orange & pineapp.
Concentrates.
One half teaspoon Ea. crushed cloves & paprika
1 4 lb. broiler,skinned & cut
Into serving pcs.
2/3 cup Matzo meal mix
2 One half tablespoon Italian olive oil
2 Med. onions, coarse chop
5 Large cloves garlic, minced
2 Ribs celery, coarse chop
2 Granny Smith apples,
Peeled, pared, coare chop.
3 tablespoon Parsley, minced
One fourth teaspoon Salt
2 tablespoon Fresh lemon juice
2 teaspoon Dijon mustard
Fresh cut or sliced up pineapple

Put 2 tbs. honey in 8 oz. measure. While stirring, add concentrate,
cloves and paprika. Fill with water to 8 oz. mark and stir. Pour into a
wide bowl.

Rinse and dry chicken. Prick all over with sharppronged fork. Add to
bowl, turning several times to coat. Let stand at room temp. for 30 min.

Drain chick. reserving marinade. Arrange pcs. on lge. flat plate.
Sprinkle with One fourth c. Matzo Meal Mix, pressing to adhere. Turn. Repeat on
other side till all is evenly coated. Chill in freezer for 10 min.

Preheat oven to 375 F. Heat 1 tb. oil in lge. well seasoned iron
skillet. In bowl, combine onions, garlic, celery and apples. Strew One fourth c.
across hot oiled skillet. Cook for 30 seconds over medhi heat. Add half
the chicken and lightly brown on both sides ( 5 min.), scooping up and
turning with sharp edged spatula. Transfer chic. and browned particles to
plate. Add another tablespoon of oil. Repeat untill all is browned.

Saute remaining veg.apple mix. till lightly browned, scraping bottom of
skillet to loosen particles. Add marinade around edges of skillet. Add 2
tb. parsley and bring to a boil, stirring to combine.

Return chick. to pan, spooning with thick sauce. Cover and simmer on top
of stove for 3 min. Baste. Place in center of oven for 50 min., spooning
with sauce once, midway.

Remove from oven. Sprinkle salt evenly over all. In cup, blend
remaining tb. of honey with lemon juice and mustard. Pour over chicken.
Recover and let stand for 5 min.

Drain chick. of sauce and arrange pcs. on lge. warmed serving plate.
Stir sauce and reheat briefly. Spoon some of it over the chick. Cut each
pineapple slice into thirds and arrange around sides of plate in neat
pattern. Serve immediately, sprinkled with remaining parsley; serve extra
sauce on side.

Yield: 4 or 5 servings. Frances Prince's New Jewish Cuisine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini