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Name: Tu B Shvat Fruity Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c Dried apricots; 1/2 ts Cinnamon; salt and pepper to taste; 1 c Orange juice; 1 lg Onion; 1 tb Vegetable oil; One lemon ; Juice of; 1 c Roasted; unsalted almonds,; 1 Chicken; quartered; 1/4 ts Ginger; 1/4 c Apricot jam; 2 c Chicken broth or water; 1 c Prunes; pitted

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INGREDIENTS

1 c Dried apricots
1/2 ts Cinnamon
salt and pepper ; to taste
1 c Orange juice
1 lg Onion
1 tb Vegetable oil
One lemon ; Juice of
1 c Roasted; unsalted almonds,
1 Chicken; quartered
1/4 ts Ginger
1/4 c Apricot jam
2 c Chicken broth or water
1 c Prunes; pitted

Servings

INSTRUCTIONS

Source: Jewish Communication Network URL: http://www.virtual.co.il/city_services/holidays/tubshvat/recipes.htm 1. Chop the onion. Saute in large pot with oil until soft, but not browned. 2. Remove skin and fat from chicken. While onion is cooking, mix ginger and cinnamon and sprinkle on chicken pieces. 3. When onion is finished, place chicken in the pot, and brown on all sides. 4. Add all other ingredients, but reserve the 1/2 cup whole almonds for a garnish. 5. Cook over a low flame for at least 40 minutes, keeping an eye open to make sure there is enough liquid. Add more broth if necessary. 6. Add salt and pepper to taste. 7. Serve with rice and garnish with remaining almonds. VARIATION: Skip the almonds and add different dried fruit, such as pears, cherries, or currants. Also works well with dried apples, if you also substitute the orange juice for apple juice. This also works well with beef. Just cook longer, and dont brown the meat in the beginning. Posted to Bakery-Shoppe Digest by Linda Shapiro on Feb 7, 1998

NOTES

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Tu B Shvat Fruity Chicken

1 c Dried apricots
1/2 ts Cinnamon
 salt and pepper to taste
1 c Orange juice
1 lg Onion
1 tb Vegetable oil
 One lemon ; Juice of
1 c Roasted; unsalted almonds,
1 Chicken; quartered
1/4 ts Ginger
1/4 c Apricot jam
2 c Chicken broth or water
1 c Prunes; pitted

Source: Jewish Communication Network URL:  http://www.virtual.co.il/city_services/holidays/tubshvat/recipes.htm    1. Chop the onion. Saute in large pot with oil until soft, but not browned.    2. Remove skin and fat from chicken. While onion is cooking, mix ginger and  cinnamon and sprinkle on chicken pieces.    3. When onion is finished, place chicken in the pot, and brown on all  sides.    4. Add all other ingredients, but reserve the 1/2 cup whole almonds for a  garnish.    5. Cook over a low flame for at least 40 minutes, keeping an eye open to  make sure there is enough liquid. Add more broth if necessary.    6. Add salt and pepper to taste.    7. Serve with rice and garnish with remaining almonds.    VARIATION: Skip the almonds and add different dried fruit, such as pears,  cherries, or currants. Also works well with dried apples, if you also  substitute the orange juice for apple juice. This also works well with  beef. Just cook longer, and dont brown the meat in the beginning.    Posted to Bakery-Shoppe Digest by Linda Shapiro <lss@coconet.com> on Feb 7,  1998

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 4 -6 serving

Calories: 178
Calories from Fat: 25 (14%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 513.6mg		18 %
Potassium 590.6mg		16 %
Total Carbohydrate 39.1g		12 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 35.8g
Protein 2.6g		4 %
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: 178

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