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Chicken in Paradise




Source of Recipe


Empire Kosher


List of Ingredients




1 cut up EMPIRE chicken (use the neck and gizzard too, reserve liver for another use)
1 stock pot full of boiling water (not too full - we want to add things to the pot)
1 cup honey
1/4 cup orange juice
1 tablespoon MILD curry (Hot curry if you want to call it the opposite of Chicken in Paradise)
3/4 tsp. ground cardamom (no one said we were on the economy budget)
4-5 cloves crushed garlic (yes! Use only two cloves if you are using elephant garlic)
1 tablespoon prepared mustard OR 1/2 tsp. dry mustard.

Recipe



Bring a pot of water to boil on the stove. How much water? Enough so that you can put the chicken into the water without the water in the pot boiling onto the stove and making a mess. In just a few tries you will have the right amount. You will learn this quickly. Trust me on this one!

Put the pieces of chicken in the pot of boiling water. Remove the skin first. You can pretend you are on a low fat diet. (I believe you, I believe you!)

Simmer the chicken for about ten minutes in the boiling water. Don't forget to add the neck and gizzard. (Don't ask questions now - I'll tell you later.)

Take the chicken pieces out of the boiling water with a SLOTTED spoon.

Leave the neck and gizzard in the pot.

Place the chicken pieces, meaty side up in a SHALLOW baking dish - an oblong Pyrex one will work out very nicely. Boiling the chicken allows the meat to absorb more of the sauce and makes it tastier. You don't believe me - try it by baking raw chicken - you will not try it again. It simply dries out!

In a SMALL pot, preferably one with a pour spout, add all the other ingredients.

Bring the mixture to a boil STIRRING CONSTANTLY. Remove from heat immediately and pour over the chicken in the shallow baking dish (NOT back into the stock pot which of course is the SOUP!).

If the mixture does not cover the chicken pieces, add a little hot water to the dish. During cooking the mixtures will blend.

COVER. I just use a layer of tin foil, which allows the chicken pieces to self-baste and remain moist and tender. Bake at 350F for about 45 minutes.

A dish from heaven!