This sensational sweet and sour chicken dish hails from Israel and is accompanied by fragrant basmati rice. Serve with Bean, Lentil, and Spinach Skillet (see video page), and Carrot, Date, and Orange Salad (see following recipe) and you’ll have a healthful Middle Eastern feast.
Ingredients:
For the Chicken:
1 tablespoon honey
1 (3 1/2 pound) whole roasting chicken, rinsed, giblets removed, and dried
1 teaspoon extra-virgin olive oil
2 garlic cloves
2 oranges, juiced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
For the rice:
1 tablespoon extra virgin olive oil
1 cup basmati rice, soaked in water for 20 minutes and drained
1 3/4 cups boiling water
1/2 cup golden raisins, soaked in hot water for 20 minutes and drained
1/4 cup blanched almonds, slivered
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon ground ginger
For the Chicken:
1 tablespoon honey
1 (3 1/2 pound) whole roasting chicken, rinsed, giblets removed, and dried
1 teaspoon extra-virgin olive oil
2 garlic cloves
2 oranges, juiced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
For the rice:
1 tablespoon extra virgin olive oil
1 cup basmati rice, soaked in water for 20 minutes and drained
1 3/4 cups boiling water
1/2 cup golden raisins, soaked in hot water for 20 minutes and drained
1/4 cup blanched almonds, slivered
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon ground ginger
Preparation:
Preheat oven to 425F degrees. Place honey in a small sauce pan and heat over low heat until fluid, and reserve. Place chicken in a roasting pan greased with olive oil. Put garlic cloves in the cavity of chicken and pour warm honey over the top. Pour orange juice around the base of the pan and season chicken with salt and pepper. Roast for approximately 1 hour and 45 minutes (basting every 20 minutes or so), or until juices run clear from the thigh of the chicken when pierced. (If blood comes out of the thigh from the piercing the chicken is not yet cooked). After the chicken has been roasting for an hour, begin preparing the rice. Combine olive oil, rice, boiling water, turmeric, cinnamon, ginger, and salt over high heat. Cook, uncovered, until all of the water is absorbed. Stir in the raisins, lower the heat to the lowest level possible, and cover tightly. Cook for 10 minutes, turn off heat, and let stand for 10 minutes. Place a small skillet over medium heat and add almonds. Toast for 5 to 10 minutes, or until they start to turn golden and release their aroma. Stir almonds into rice and keep covered until serving. When chicken is finished, remove from oven and cover with aluminum foil. Allow to rest for 10 minutes, carve, drizzle with pan juices and serve with rice.
Preheat oven to 425F degrees. Place honey in a small sauce pan and heat over low heat until fluid, and reserve. Place chicken in a roasting pan greased with olive oil. Put garlic cloves in the cavity of chicken and pour warm honey over the top. Pour orange juice around the base of the pan and season chicken with salt and pepper. Roast for approximately 1 hour and 45 minutes (basting every 20 minutes or so), or until juices run clear from the thigh of the chicken when pierced. (If blood comes out of the thigh from the piercing the chicken is not yet cooked). After the chicken has been roasting for an hour, begin preparing the rice. Combine olive oil, rice, boiling water, turmeric, cinnamon, ginger, and salt over high heat. Cook, uncovered, until all of the water is absorbed. Stir in the raisins, lower the heat to the lowest level possible, and cover tightly. Cook for 10 minutes, turn off heat, and let stand for 10 minutes. Place a small skillet over medium heat and add almonds. Toast for 5 to 10 minutes, or until they start to turn golden and release their aroma. Stir almonds into rice and keep covered until serving. When chicken is finished, remove from oven and cover with aluminum foil. Allow to rest for 10 minutes, carve, drizzle with pan juices and serve with rice.