Recipe - Orange Chicken With Ginger

6 Chicken legs and thighs with
skin removed
Garlic powder and onion
powder to taste
2 Garlic cloves, finely
chopped
1 cup Orange juice
2 Navel oranges, peeled and
sectioned, then each
section cut in half
2 tablespoon Minced fresh ginger (ground
ginger is OK)
4 tablespoon White vinegar
1 teaspoon Dried basil

[adapted from 365 Ways to Make Chicken by Cheryl Sedaker (Harper & Row,
1986)]

Season chicken with garlic powder and onion powder, and place in the
refrigerator for a couple of hours. Combine chopped garlic cloves, orange
juice, oranges, ginger and vinegar. Pour over chicken. Sprinkle with fresh
basil. Bake at 350 degrees for 1 and One fourth 1½ hours. Serve hot over a bed
of brown or basmati rice.

Serves approx. 6 people (depending on their appetite!)

Posted to JEWISHFOOD digest V96 #103

From: Chava Willig Levy primerib@mail.idt.net

Date: Sun, 15 Dec 1996 22:00:56 0800