Festive Chicken

== Ingredients ==
* 3 tbsp honey
* ¼ cup orange juice concentrate or mixture of orange and pineapple concentrates.
* ½ tsp each crushed cloves and paprika
* 1 x 4 lb broiler, skinned and cut into serving pieces
* ⅔ cup matzo meal mix
* 2½ tbsp Italian olive oil
* 2 medium onions, coarse chop
* 5 large cloves garlic, minced
* 2 ribs celery, coarse chop
* 2 Granny Smith apples, peeled, pared, coarsely chopped
* 3 tbsp parsley, minced
* ¼ tsp salt
* 2 tbsp fresh lemon juice
* 2 tsp Dijon mustard
* fresh sliced pineapple
== Directions ==
# Put 2 tbsp honey in 8 oz measure.
# While stirring, add concentrate, cloves and paprika.
# Fill with water to 8 oz mark and stir.
# Pour into a wide bowl.
# Rinse and dry chicken.
# Prick all over with sharp-pronged fork.
# Add to bowl, turning several times to coat.
# Let stand at room temp.
# For 30 minutes drain chicken reserving marinade.
# Arrange pieces on large flat plate.
# Sprinkle with ¼ cup matzo meal mix, pressing to adhere. Turn.
# Repeat on other side till all is evenly coated.
# Chill in freezer for 10 minutes
# Preheat oven to 375 °F.
# Heat 1 tbsp oil in large well seasoned iron skillet.
# In bowl, combine onions, garlic, celery and apples.
# Strew ¼ cup across hot oiled skillet.
# Cook for 30 seconds over med-hi heat.
# Add half the chicken and lightly brown on both sides (5 minutes), scooping up and turning with sharp edged spatula.
# Transfer chicken and browned particles to plate.
# Add another tablespoon of oil.
# Repeat until all is browned.
# Saute remaining vegetable-apple mix until lightly browned, scraping bottom of skillet to loosen particles.
# Add marinade around edges of skillet.
# Add 2 tbsp parsley and bring to a boil, stirring to combine.
# Return chicken to pan, spooning with thick sauce.
# Cover and simmer on top of stove for 3 minutes baste.
# Place in center of oven for 50 minutes, spooning with sauce once, midway.
# Remove from oven.
# Sprinkle salt evenly over all.
# In cup, blend remaining tbsp of honey with lemon juice and mustard.
# Pour over chicken.
# Re-cover and let stand for 5 minutes drain chicken of sauce and arrange pieces on large warmed serving plate.
# Stir sauce and reheat briefly.
# Spoon some of it over the chicken cut each pineapple slice into thirds and arrange around sides of plate in neat pattern.
# Serve immediately, sprinkled with remaining parsley; serve extra sauce on side.
Category:Passover Seder Meat Dishes
Category:Granny Smith apple Recipes
Category:Pineapple Recipes
Category:Orange juice Recipes
Category:Chicken Recipes
Category:Matzo meal Recipes