Recipe - Narsais Israeli Chicken

2 Whole chicken breasts; split
in half
3 tablespoon Vegetable oil
Salt
Flour
1 cup Orange juice
One half cup White wine
1 Lemon; juiced
3 tablespoon Honey
One half teaspoon Ground ginger
Tabasco sauce or cayenne
pepper
12 Kumquats; thinly cut or sliced up

Bone and skin the 4 halves of chicken breasts (or have the butcher do it
for you). Each half breast consists of a large muscle and a smaller,
elongated section that resembles a "fillet" or "supreme." Carefully pull
the fillet away from each half. Cut the remaining breast meat into 3 or 4
strips the same size as the fillet.

Heat the oil in a skillet. While it is heating, salt the chicken pieces and
dust them very lightly with flour, shaking off any excess. (A good way to
do this is to put the flour in a paper bag, add several pieces of chicken
at a time, close the top, and shake well.) Saute the chicken in the hot oil
only until the pieces are heated through and have turned opaque. It is
important to avoid overcooking them. Transfer the chicken pieces to a warm
platter.

Add the orange juice, wine, lemon juice, honey, ginger and Tabasco sauce to
taste to the pan. Whisk to dissolve all the pan drippings and cook the
mixture until it reduces to a light sauce. Add the kumquats and return the
chicken pieces to the pan. Stir just enough to coat the chicken lightly
with the sauce. Serve immediately.

Hanneman 1998. See Also: Narsai's Kitchen c/o KCBS (1997: SF/Berkeley)
http://www.kcbs.com/narsai/

Recipe by: Chef Narsai David, San Francisco/Berkeley

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 08,
1998