Recipe - Israeli Coffee Chicken

1 lg Broilerfryer chicken, cut
up
Three fourths cup Coffee
1/3 cup Ketchup
3 tablespoon Soy sauce
2 tablespoon Lemon juice
2 tablespoon Wine vinegar
1 tablespoon Olive oil
2 tablespoon Brown sugar

Source: Jewish Cooking Secrets Frome Here & Far Yield: (not listed, but
about 34)

Mix liquids and sugar, bring to a boil. Reduce heat and simmer 510
minutes to reduce. Pour over chicken in shallow baking dish and bake at 350
degrees uncovered for 1 hour. Baste. Good served cold as well as hot.

I made this last Sunday, froze it, defrosted it on Friday, and popped it
into the oven before we left for shul. It was hot and delicious when we
returned. I served it with couscous made with orange juice and salad. The
chicken is a wonderful mahogany color.

Posted to JEWISHFOOD digest V96 #73

Date: Sat, 9 Nov 1996 13:26:42 0500 (EST)

From: "Barbara S. Wand" bwand@ccs.neu.edu