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Name: Magic Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Nutmeg; 1/2 ts Allspice; 1 TO; 2 lb Chicken parts; more or less; 1 ts Ginger; 3 Garlic; 1 ts Cinnamon; 2 1/2 lb Chicken Parts; skinned; 1 qt Orange juice; 1/2 ts Cloves

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INGREDIENTS

1/4 ts Nutmeg
1/2 ts Allspice
1 TO
2 lb Chicken parts; more or less
1 ts Ginger
3 Garlic
1 ts Cinnamon
2 1/2 lb Chicken Parts; skinned
1 qt Orange juice
1/2 ts Cloves

Servings

INSTRUCTIONS

Mix spices (except garlic) together and blend well. Rub in to chicken pieces. Arrange chicken pieces in microwaveable casserole and pour in orange juice to cover. Mince garlic and add to juice, add any remaining spice mixture. Microwave 30 minutes at 70% power, turning pieces over halfway through to ensure even heating. People watching fat can pull the skin off the chicken (or use skinless pieces in the first place); people eating fat can leave it on. I like to take the cooked pieces and pop them under a broiler for a couple of minutes on each side to brown them and crisp them up a bit. The orange juice can be re-used for up to two subsequent batches, though it is kind of ruined for serving at breakfast time. Source: APA-L: Many-to-many publication of members of the Los Angeles Science Fantasy Society. Author: June Moffatt Posted by Karl Lembke

NOTES

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Magic Chicken

1/4 ts Nutmeg
1/2 ts Allspice
1 TO
2 lb Chicken parts; more or less
1 ts Ginger
3 Garlic
1 ts Cinnamon
2 1/2 lb Chicken Parts; skinned
1 qt Orange juice
1/2 ts Cloves

Mix spices (except garlic) together and blend well. Rub in to chicken  pieces.    Arrange chicken pieces in microwaveable casserole and pour in orange juice  to cover.    Mince garlic and add to juice, add any remaining spice mixture.    Microwave 30 minutes at 70% power, turning pieces over halfway through to  ensure even heating.    People watching fat can pull the skin off the chicken (or use skinless  pieces in the first place); people eating fat can leave it on.    I like to take the cooked pieces and pop them under a broiler for a couple  of minutes on each side to brown them and crisp them up a bit.    The orange juice can be re-used for up to two subsequent batches, though it  is kind of ruined for serving at breakfast time.    Source:  APA-L: Many-to-many publication of members of the Los Angeles  Science Fantasy Society.  Author: June Moffatt    Posted by Karl Lembke

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Nutrition

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Serving Size: 1 Serving (763g)
Recipe Makes: 4 Servings

Calories: 458
Calories from Fat: 84 (18%)

Amt Per Serving		% DV

	Total Fat 9.4g	12 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.2g
Cholesterol 198.4mg		61 %
Sodium 221.8mg		8 %
Potassium 1168mg		31 %
Total Carbohydrate 28.1g		8 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 26.7g
Protein 62.6g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 458

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