2 lb chicken pieces, 8 pieces
1/2 cup orange juice, fresh
1/2 cup dry white wine
1/2 orange zest, cut in strips salt pepper
3/4 tsp paprika
1/4 cup olive oil
1 onion, finely chopped
8 green olives, 'stoned', blanched in boiling water
1 mint, or dill for garnish
Directions
"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 servings
Chicken A La Sabra Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can track the history of written recipes back into the distant past, in fact as far into history as the ancient Egyptians, and quite possibly further than that. However, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. He also informs us how the Roman chefs made use of many different spices, including some familiar names such as bay, rue and parsley. For the next few years, the powerful families of Wesstern Europe strove to offer the most exotic meals, and because of this the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down popular recipes of the day. By the advent of the twentieth century, recipe publications were greatly in demand mostly due to higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Chicken A La Sabra recipe.
