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Chicken, Israeli Orange II (M, TNT)
Source: Tsippi Jelingold
Serves: 4-6

1 medium chicken cut into serving pieces
1 onion, peeled and sliced
1 celery stalk, sliced
1 carrot, peeled and sliced
1 cup fresh orange juice
1 cup white wine
1 tsp. salt
Dash black pepper
1 tsp. cumin (this is too much. I suggest you use at most 1/4 tsp. and increase from there. Cumin takes over everything. I use just a dash. I suppose you might substitute soy sauce for the cumin)
1 tsp. sweet paprika
3 tbsp. oil
1/2 cup raisins
2 oranges

Put onion, celery, and carrot in a shallow dish and pour on the juice and wine. Add the seasonings and chicken pieces and marinate for at least one hour.

Heat the oil in a skillet. Drain the chicken and dry on paper towels, brown in the heated oil on both sides.

Place the chicken in a pan with the skin down and add the marinade with the vegetables. Cover with foil and bake for 1 hour.

Turn the chicken over, add the raisins and bake 30 minutes more until nicely browned. Remove to a serving platter.

Strain the pan juices into a pot and boil to reduce the amount in half. The result is a thick sauce, a rich brown in color and tasting heavenly.

Reserve the raisins and discard the vegetables (Tsippi says that she sometimes adds them too.)

Peel the oranges and divide into sections (Tsippi removes the transparent skin also).

Arrange the oranges and raisins on and beside the chicken and pour the sauce over all. Garnish with thin ribbons of orange peel boiled for a few minutes to get rid of the bitterness.

Tsippi's note: White rice is a must side dish with this. Adding some of the carrots, a little nutmeg (optional) and a handful of toasted pine nuts or sliced toasted almonds makes it truly festive.

Posted by Elena Eder

Nutritional Info Per Serving: N/A