Thursday, January 18, 2007

Braised Chicken with Lemons and Honey

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon olive oil
1 whole chicken, whole, no skin, R-T-C -- cut into pieces
1 whole yellow onion -- sliced
12 whole garlic clove -- peeled
1 Preserved Lemon -- cut into chunks
1 cup chicken stock
1/3 cup honey
1/4 cup almond slivers -- toasted

  1. In a large, deep fry pan over high heat, add oil and chicken. Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate and set aside. Reducing heat to medium, add onion and cook for 1 minute than add garlic and cook for another minute.
  2. Preheat oven to 350.
  3. Return chicken to pan, add the lemon, chicken stock and honey. Bring to a gentle boil over medium heat. Cover pan and place in preheated oven.
  4. Cook chicken in the 350 oven for 35-40 minutes, or until cooked through.
  5. Remove chicken to a serving platter and bring the sauce to a boil on the stove top. Cook until reduced to desired consistency. Serve sauce over chicken pieces and sprinkle with almonds.

Per Serving (excluding unknown items): 413 Calories; 16g Fat (34.1% calories from fat); 35g Protein; 35g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 976mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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