Chicken A La Sabra
Ingredients| 2 lb chicken pieces, 8 pieces |
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"While Schwartz describes the name for this Israeli dish as slightly
pretentious, he notes that it won a cooking competition and found its
way onto the menus of five star hotels. He recommends serving it over
a bed or bulgur pilaf."
In large glass bow, combine chicken parts, orange juice, wine, zest,
salt, paprika and pepper. Let marinate in fridge for 2 hours. Lift
chicken out of marinade; pat dry and reserve chicken & marinate
separately. In deep heavy skillet or shallow pan large enough to hold
chicken in one layer; heat oil over medium-high heat. Brown chicken
on all sides; transfer to plate. In the same pan, cook onion over low
heat until it starts to change colour. Pour in marinade and simmer
gently for 10 minutes, stirring occasionally. Return chicken to pan
and simmer, partially covered, basting the chicken with pan juices
and turning the pieces over very low heat for about 35 minutes; or
until chicken juices run clear when flesh is pierced with a sharp
knife. Transfer chicken to warm serving platter and keep warm. Skim
off excess fat. Add olives to pan and boil rapidly over high heat
until glossy and starting to thicken. Pour over chicken and sprinkle
with meat. SERVES: 4-6
SOURCE: _In Search of Plenty_ by Oded Schwartz, published in the
Toronto Star posted by Anne MacLellan
Servings: 4
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