Chicken A La Sabra

* Exported from MasterCook *

CHICKEN A LA SABRA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Jewish Poultry
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chicken pieces -- 8 pieces
1/2 c Orange juice -- fresh
1/2 c Dry white wine
1/2 Orange zest -- cut in strips
3/4 ts -Salt
3/4 ts -Pepper
3/4 ts Paprika
1/4 c Olive oil
1 Onion -- finely chopped
8 Green olives, 'stoned'
-blanched in boiling water
-for few seconds to remove
-salt -- purchase at Greek
-or Middle Eastern store
Mint -- or dill for garnish

"While Schwartz describes the name for this Israeli
dish as slightly pretentious, he notes that it won a
cooking competition and found its way onto the menus
of five star hotels. He recommends serving it over a
bed or bulgur pilaf."

In large glass bow, combine chicken parts, orange
juice, wine, zest, salt, paprika and pepper. Let
marinate in fridge for 2 hours. Lift chicken out of
marinade; pat dry and reserve chicken & marinate
separately. In deep heavy skillet or shallow pan large
enough to hold chicken in one layer; heat oil over
medium-high heat. Brown chicken on all sides; transfer
to plate. In the same pan, cook onion over low heat
until it starts to change colour. Pour in marinade and
simmer gently for 10 minutes, stirring occasionally.
Return chicken to pan and simmer, partially covered,
basting the chicken with pan juices and turning the
pieces over very low heat for about 35 minutes; or
until chicken juices run clear when flesh is pierced
with a sharp knife. Transfer chicken to warm serving
platter and keep warm. Skim off excess fat. Add olives
to pan and boil rapidly over high heat until glossy
and starting to thicken. Pour over chicken and
sprinkle with meat. SERVES: 4-6

SOURCE: _In Search of Plenty_ by Oded Schwartz,
published in the Toronto Star posted by Anne MacLellan



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