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1 chicken, cut into eighths and patted dry
3 tablespoons flour
3/4 tablespoon Gefen Garlic Powder
1/2 tablespoon salt
2 tablespoons (25 grams) margarine
2 cups orange juice
3 tablespoons lemon juice
1 cup brown sugar
2 tablespoons Gefen Cornstarch
1–2 tablespoons Glicks Soy Sauce (depending on how spicy you like it; one is really sufficient)
1 package Gefen Chestnuts (optional)
1 jar maraschino cherries, drained (or 1 small container dry cherries – like the ones you buy for Tu B’Shvat)
1 medium can Glicks Pineapple Chunks, drained
Mix together coating ingredients in a bag.
Shake chicken pieces in this, to coat. (Pieces should be covered on all sides with coating.)
Lay pieces in a pan. Put a small piece of margarine (alternately, drizzle oil) on each piece of chicken. Bake at 350 degrees Fahrenheit (180 degrees Celsius), uncovered, for 50-60 minutes.
Meanwhile, boil orange juice, lemon juice, brown sugar, cornstarch, and soy sauce. Simmer until thick. Pour over chicken.
Add water chestnuts, cherries, and pineapple chunks. Continue baking, uncovered, for 45-50 minutes, or until crispy and bubbly. Garnish with pineapple slices and additional cherries, if desired.
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Do you cook the chicken in the sauce? It says cook check for 50-60 minutes then the sauce for 45-50 minutes. If I did that the chicken would be so overdone. So, my question is, when do you cook the chicken in the sauce.