Ingredients
- 8 mixed fruits in (dried cut)
- 2 barbecued chickens with sauce defrosted (frozen)
- 2 five-spice powder
- 1 sprig italian parsley for (garnish)
- 1/2 see note
- 400 gr stewed tomatoes partially (drained)
- 120 gr carrots (shredded)
- 120 ml lemon juice
- 110 gr peppers (frozen chopped)
- 110 gr orange-flavored brandy
- 50 gr coarsely italian parsley (cut)
- 30 ml honey
- 7 gr garlic powder
Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan. Remove any fat from reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley. Partially cover and microwave on high 7 minutes, until fruits are fork-tender.
Pour sauce and its contents over chicken and marinate overnight. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Garnish with parsley before serving. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes. Just follow the package directions.
Note: You can also use dried Mission figs Nutritional information per serving: Calories: 374, Protein: 35 grams, Carbohydrates: 35 grams, Fat: 5 grams, Cholesterol: 88 milligrams, Sodium: 363 milligrams.
Recipes courtesy of Myra Chanin, aka "Mother Wonderful" Formatted by Gail Shermeyer <4paws@netrax.net>.
