KosherEye
<<< o >>> Chickpea Fritters <<< o >>> Pumpin Honey Loaf <<< o >>> Rice Fit for a King <<< o >>> Homemade Date-Honey <<< o >>> Root Vegetable Tsimmes with Date-Honey <<< o >>> Crustless Pumpkin Custard with Date-Honey <<< o >>> Sweet and Sour Meatballs with Date-Honey <<< o >>> Apple Honey Jar <<< o >>> Apple and Honey Cake <<< o >>> Open-faced Italian Plum Tart with a Meurbeteig Crust <<< o >>>
Bookmark and Share
Chicken with Duck Sauce PDF Print E-mail

KosherEye.com

Ingredients:

2 chickens, cut into eighths
Spice rub: 1 teaspoon each minced garlic and black pepper
1 jar of Joyce Chen sweet and sour duck sauce
1 can of peach slices, drained

Directions:

Preheat oven to 350 degrees.

Cover chicken all over with spice rub. Let marinate in refrigerator for a few hours or overnight. Place chickens in a roasting  pan; Bake covered at 350 degrees for 45 minutes.

Uncover, pour on sauce, and continue baking another 30 minutes– basting occasionally until golden brown. Remove from oven, place fruit on top. Bake 5 more minutes. 

Serve alongside warm rice or rice pilaf.

Notes:

Yield: Serves 8-10

 
<< Start < Prev 1051 1052 1053 1054 1055 1056 1057 1058 1059 1060 Next > End >>

Page 1055 of 1528
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3