ORANGE-HONEY GLAZED CHICKEN WITH MATZO-DRIED PLUM DRESSING
Prep Time: 10 minutes
• No-stick cooking spray
• 1 (3 to 3½-pound) chicken, quartered
• Salt and pepper
• 3 tablespoons orange juice concentrate, thawed
• 1 tablespoon honey
• 3 tablespoons margarine
• 2/3 cup sliced celery
• 2/3 cup chopped onion
• 1 medium carrot, shredded
• 2 tablespoons orange juice concentrate, thawed
• 1½ teaspoons ground allspice
• 1½ teaspoons dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1¼ cups (8 ounces) pitted dried plums, quartered
• 4 (6¼-inch) matzo sheets, broken into 1/2-inch pieces
• 1 can (14½ ounces) chicken broth
Heat oven to 375ºF.
Lightly coat 13 x 9-inch baking pan with cooking spray.
Season chicken with salt and pepper, as desired; arrange, skin sides down, in pan.
Bake on lower oven rack 30 minutes.
In small bowl, mix orange juice concentrate and honey; set aside.
For Dressing: Meanwhile, in 3-quart saucepan, melt margarine over medium heat.
Add celery, onion and carrot; cook and stir 5 minutes.
Add orange juice concentrate, allspice, thyme, salt and pepper; cook and stir 2 minutes or until some of the liquid is absorbed.
Lightly coat 1½-quart baking dish or 4 individual baking dishes with cooking spray. (If using individual dishes, place in shallow baking pan.)
Spoon dried plum dressing into baking dish; cover tightly with aluminum foil.
Brush both sides of chicken with honey mixture.
Continue cooking 30 to 40 minutes or until juices run clear when pierced with a knife, brushing again with honey mixture, halfway through cooking time.
(If chicken becomes too brown; cover loosely with foil during last half of baking.)
While chicken cooks, bake dressing on upper oven rack, allowing 30 minutes for large dish and 20 minutes for individual dishes.
Nutritional Information (per serving)
% of Calories from Fat 36%
California Dried Plum Board - www.californiadriedplums.org