Gold Coin Chicken
8 boneless, skinless chicken thighs 1 tablespoon freshly
grated gingerroot 2 tablespoons butter 2 cups carrots,
peeled and cut in 1/4 inch rounds 1 teaspoon seasoned salt
1/4 teaspoon garlic powder
2/4 teaspoon pepper
3/4 cup golden molasses
4/4 cup frozen orange juice concentrate, thawed 2
tablespoons finely minced onion 1 tablespoon chopped fresh
parsley Parsley sprigs
In large frypan, place butter and melt over medium heat.
Add chicken, sprinkle with salt, garlic powder and pepper
and cook about 8 minutes or until chicken is brown on all
sides. Remove chicken to 7 x 10 baking pan in single layer.
To frypan, add molasses, orange juice, onion and
gingerroot. Stir until heated through and well blended.
Brush mixture generously over chicken, cover and bake in
375 F. oven 30 minutes. In medium saucepan, place a small
amount of water and carrots. Cover and steam about 5
minutes or until crispy tender. Drain. Baste chicken again
with molasses-orange glaze, return to oven uncovered and
bake about 10 minutes more or until fork can be inserted in
chicken with ease. Add drained carrots to frypan and stir
gently until carrots are well coated with glaze. To serve,
arrange chicken on serving platter and place carrot "coins"
as a border around chicken. Sprinkle with chopped parsley
and garnish with parsley sprigs.
Makes 4 servings.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗