Recipe - Tangy Fruited Chicken

4 lg Legs, chicken, disjointed
(thigh/drumstick)
skinned

SAUCE
8 ounce Pineapple, chunks, in
unsweetened juice,
drained, juice reserved
Juice, orange
2 tablespoon Soy sauce
2 tablespoon Sugar, brown
1 tablespoon Cornstarch
One half teaspoon Ginger

Sauce:
======

Put the pineapple juice in a measuring cup and add enough orange
juice to have a total volume of 2/3 cup. Transfer the juices and
pineapple to a microwave safe bowl, cup, or dish. Stir in the soy
sauce.

In a small cup, mix together the cornstarch, brown sugar and
ginger. Stir this into the juice mixture and mix well so the
cornstarch doesn't lump up.

Cover the cup with the mixture in it with waxed paper and
microwave on high for 3 minutes, stirring at 1 minute intervals.
Remove from the microwave; set aside.

Chicken:
========

In a microwavesafe casserole or deep baking dish, arrange the
chicken pieces in a single layer with meatier portions toward the
outside of the dish. Cover with waxed paper and microwave on high for
10 minutes.

Drain off excess fat. Turn dish onehalf turn. Pour reserved
sauce over the chicken and microwave on high for 8 minutes or until
chicken is fork tender.

Stir in the pineapple chunks and cook on high 1 minute.

Per serving:
: 229.0 calories
: 27.0 g protein
: 5.0 g total fat
: 1.3 g saturated fat
: 18.0 g carbohydrate
: 104.0 mg cholesterol
: 621.0 mg sodium

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip