The Red Hot Chili Paper

Send us some "foodback"

Chicken Dijon
Chicken with Garlic
Chicken Burgers
Chicken Tagine
Chicken Paprikash
Garlic Chicken
Chicken Casserole
Chicken Parmesan
Baked Chicken
Dry Garlic Wings
Buffalo Wings
Greek Chicken
Baked Drums
Chicken Cacciatore
Champagne Chicken
Chicken Cakes
Chicken Garlic Pizza
Chicken in Filo
Chicken & Walnuts
Garlic Chicken Livers
Thai BBQ Wings
Chicken Panang
Turkey Kebabs
Orange Chicken
Crusty Chicken
Chicken Satay
Chicken Kabobs
Yogurt Chicken
Roast Chicken
Chicken Stew
Oriental Stir-Fry
Korean Chicken
Mint/Ginger Chicken
Pasta Pagoda
Turkey Chili w/ Beer
Grilled Turkey Breast
Tipsy Turkey
Turkey Pot Roast
Turkey Burgers
Turkey Meatloaf
Turkey Pot Roast II
Turkey Italiano
Duck/Raspberry Sauce
Goose/ White Wine
Roast Goose
Tyrolean Goose
Baked Wild Duck
Duck w/ Olives
Cornish Hens
Hens in Honey
X-Mas Goose
Duck Breast
Tagine of Chicken


      1 Chicken
      1/2 cup Breadcrumbs (or Matzo Meal)
      6 tablespoons Vegetable Oil
      2 cups Onion -- chopped
      1 cup Chicken Stock (Or Water)
      1 teaspoon Cinnamon
      1 tablespoon fresh Ginger Root -- grated
      2 tablespoons Lemon Juice
      1 1/2 cups Prunes -- pitted
      2 tablespoons grated Lemon Peel
      1/2 cup slivered Almonds , toasted --


    Wash & dry the chicken and cut up into serving pieces.
    Spread the breadcrumbs (or matzo meal) on a plate or in a bag and dip the chicken in to  coat lightly.
    Heat the oil in a large sauté pan with a tight fitting lid..
    Sauté the chicken in batches on all sides until brown. Remove each piece as it is done.
    Sauté the onions in the fat in the pan for about 15 minutes.
    Combine the stock or water with the cinnamon, ginger and lemon juice.
    Add the stock mixture to the pan along with the browned chicken pieces.
    Cover and simmer for 20 minutes.
    Add the prunes and the lemon peel and simmer for another 20 - 25 minutes, or until the  chicken is cooked through and tender.
    Check your liquid, adding more if necessary.
    Remove the chicken to a platter.
    Stir most of the almonds into the sauce and pour the sauce over the chicken.
    Sprinkle with the balance of the almonds.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the