Source: Jewish Cooking Secrets Frome Here & Far Yield: (not listed, but about 3-4) Mix liquids and sugar, bring to a boil. Reduce heat and simmer 5-10 minutes to reduce. Pour over chicken in shallow baking dish and bake at 350 degrees uncovered for 1 hour. Baste. Good served cold as well as hot. I made this last Sunday, froze it, defrosted it on Friday, and popped it into the oven before we left for shul. It was hot and delicious when we returned. I served it with couscous made with orange juice and salad. The chicken is a wonderful mahogany color. Posted to JEWISH-FOOD digest V96 #73 Date: Sat, 9 Nov 1996 13:26:42 -0500 (EST) From: "Barbara S. Wand"
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|Serving Size: 1 Serving (1331g)|
|Recipe Makes: 1|
|Calories from Fat: 1280 (55%)|
|Amt Per Serving||% DV|
|Total Fat 142.2g||190 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 59.9g|
|Polyunsanturated Fat 30.2g|
|Cholesterol 690mg||212 %|
|Sodium 2311.1mg||80 %|
|Potassium 2315.8mg||61 %|
|Total Carbohydrate 80.2g||24 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 79.6g|
|Protein 174.4g||249 %|
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Calories per serving: 2325
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