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23 December 2007 @ 08:12 pm
Israel - Off Memooleh Betapoozim (Chicken Stuffed with Oranges)  
There is a satsuma tangerine tree in our backyard and at this time of year it produces a lot of tangerines. Needing something to do with them I fished out this recipe. Although it calls for only 2 oranges, I used two tangerines plus another lemon inside and the juice of 4 tangerines outside. I also was added 2 tsp of dried rosemary to the spice mix. I put the onions on the outside as you can see.

The recipe itself was from a book I found years ago on Middle Eastern/ North African cooking. 

x-posted to super_supper 

Right out of the Oven

one 3 pound chicken
1 lemon
2 tsp salt
1 tsp garlic powder
2 tsp paprika
1 tsp chili powder
1 tsp ground coriander
2 oranges
1 cup water
2 onions, peeled, and cut in half

Preheat oven to 425 degrees. Rinse chicken inside and out under cold water. Place chicken in a roasting pan. Cut lemon and rub one half over chicken surface. Mix spices together and sprinkle over chicken. Squeeze juice from lemon and 1 orange into pan. Add water. Place remaining orange, whole and unpeeled, and onions in chicken cavity. Cook chicken for 15 minutes, then baste with pan juices and lower heat to 350 degrees. Cook for 1 hour, basting ever 15 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken.
Current Location: Texas, USA