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-> [Chicken, Glaze, Poultry] -> [Fruit-glazed chicken Recipe] |
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Fruit-glazed chicken
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| Artist: |
_ |
| Categories: |
Chicken, Glaze, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Finely chopped onion | | 1
| | Clove garlic, minced | | 1
| can | (20 oz) crushed pineapple | | | -drained | | 1/2
| cup | Dark molasses | | 2
| tbsp | Prepared mustard | | 2
| tsp | Grated lemon zest | | 2
| tsp | Instant chicken broth | | | -grnules | | 1
| tsp | Ground ginger | | 1
| tsp | Salt | | 1
| dash | Ground red (cayenne) pepper | | 2
| | Broiler-fryer chickens (2 | | | -?to 3 lbs ea), cut up | | 4
| | Bananas |
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Procedures:
| 1 | Makes 6 to 8 servings | | 2 | Saute onion and garlic in butter in large skillet over medium-high heat until soft, about 5 minutes. | | 3 | Stir in remaining ingredients except chicken and bananas. | | 4 | Heat to boiling; reduce heat. | | 5 | Simmer, uncovered, stirring occasionally, 10 minutes. | | 6 | Cool to room temperature. | | 7 | Arrange chicken pieces in single layer in shallow baking pan. | | 8 | Pour sauce over chicken. | | 9 | Refrigerate, covered, 1 hour. | | 10 | Heat oven to 375°F. | | 11 | Bake chicken, basting every 10 to 15 minutes with sauce, until almost tender, about 1 hour. | | 12 | Peel bananas; cut into ?inch-thick diagonal slices; place between chicken pieces. | | 13 | Bast with sauce. | | 14 | Bake 10 minutes.* remove chicken and bananas to wam serving platter. | | 15 | Degrease sauce; pour over chicken. | | 16 | *for a darker glaze, place chicken under broiler 2 to 3 minutes. | | 17 | cuisine |
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