RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Citrus Honey Mustard Chicken - meat
This isn't a traditional Sephardic recipe; the use of tomato sauce rather than diced tomatoes is one of the obvious clues. However, it certainly evokes the flavors of traditional Sephardic cooking through its use of orange and lemon juice and honey. Citrus Honey Mustard Chicken 3 lbs chicken breasts 1 cup chopped onion 1 teaspoon diced garlic vegetable oil 1 (8 oz) can tomato sauce 3/4 cup orange juice 1/4 cup lemon juice 1/4 cup honey 2 tablespoons prepared mustard 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried tarragon Mix all ingredients except chicken, onions, garlic and oil in a small bowl. Set aside. Saute chicken breats in oil approximately 3 minutes on each side. Set chicken aside. Saute onions in oil over medium heat until limp and translucent. As onions cook, estimate when they are close to being done. Add garlic to saute along with onions the last two-three minutes of cooking. Return chicken to skillet. Pour sauce over chicken. Simmer, covered, about 30-40 minutes, until chicken pierces easily with a fork. These recipes were part of an article in the 10/28 edition of the PALM BEACH JEWISH JOURNAL NORTH highlighting the cookbook, EAT AND BE SATISFIED, published by Bais Yaakov of Miami. Gertrude and Martin Peller Karen Peller Selwyn * * * * * * * I know many people look for homespun cookbooks, so I am printing information about how to order a copy. I have no connection with the school or the cookbook. Bais Yaakov Cookbook Beth Jacob High School 1110 N.E. 163 Street North Miami Beach, Florida 33162
