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1 chicken cut into eighths
Mix all ingredients together except for the chicken. Pour over chicken and bake in a moderate oven for one hour uncovered.
Poster's Note:
Posted by Helaine Ring
Nutritional Info Per Serving: 563 Calories (kcal); 39g Total Fat; (63% calories from fat); 43g Protein; 7g Carbohydrate; 226mg Cholesterol; 174mg Sodium
1 can frozen orange juice, undiluted
1 can crushed pineapple
3 cloves crushed garlic
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon mustard powder
curry powder, optional
This recipe is from the Empire Kosher site. I tried it this weekend and it was a success. In addition to the curry, because I skin the chicken before cooking, I coated it in bread crumbs before putting in the roasting pan. The recipe didn't state whether or not to use all the pineapple juice or not, so I used about half. I couldn't find crushed pineapple so I crushed the sliced pineapple in the food processor. I also added a lot of garlic, sliced and not crushed.