Return to Main Recipes Page/Return to Home Page
8 boneless skinless chicken thighs
In large fry pan, place margarine 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"x10" baking pan in single layer.
To fry pan, add honey, orange juice, onion, and ginger root. 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 honey-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 fry pan 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.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 tablespoon freshly grated ginger root
2 tablespoons margarine
2 cups carrots, peeled and cut in 1/4" rounds
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup orange honey
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons finely minced onion
1 tablespoon chopped fresh parsley
parsley sprigs
Another Rosh Hashanah chicken recipe.