Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Israeli Orange Chicken
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serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
5 pounds whole chicken
2 tablespoons ginger, freshly grated
2 oranges, whole
2 tablespoons honey
1 large onion, cut in large slices
1/2 cup wine
1/2 cup orange juice, fresh
directions
Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole, peeled orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices.
Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350 degrees F for 1/2 hour.
Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with the second orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices.
If it is browning too quickly, cover with foil. Baste again after 1/2 hour. Continue cooking until drumsticks are removed easily, about 1 more hour.
Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste.
added by
davidgrfr
nutrition data
Nutritional data has not been calculated yet.
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