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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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From the Empire Kosher Chicken Cookbook. I haven't tried it yet, but am including it here so that I don't lose it. It looks delicious to me. Let me know what you think. Cooking time includes 1 hour of marinating time. Ingredients:
3/4 cup prune juice |
1 tablespoon curry powder |
1 teaspoon turmeric |
1/8 teaspoon pepper |
1/4 teaspoon dried thyme or 2 sprigs fresh thyme |
1 roasting chicken, cut in 1/8s, skin removed |
1 large vidalia onions or 1 large other sweet onion, halved and sliced very thin |
1 lb carrot, peeles and sliced thinly on the diagonal |
2 sweet potatoes, peeled and sliced thinly on the diagonal |
1/2 cup red lentil, soaked in 1 cup of boiling water for 30 minutes to 1 hour |
1/4 cup chopped fresh italian parsley |
Directions:
1. In a roaster with a cover, combine the prune juice, curry powder, turmeric, pepper and thyme. Add the chicken and marinate for one hour. Preheat oven to 400°F
2. Place onion, carrots, sweet potatoes in pan, top with chicken, cover, and bake for 20 minutes.
3. Baste the chicken and rearrange the veggies so tht they cook evenly. Bake another 15 minutes, baste again, and add the lentils, stirring them into the pan juices.
4. Bake until chicken is done and the veggies have fallen apart, creating a thick sauce, about 20 minutes more.
5. Remove the chicken from the oven, stir in the parsley, and serve.
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