Orange-Honey Glazed Chicken With Matzo-Dried Plum Dressing
Prep Time 10 minutes Cook Time 1 hour 10 minutes Serves 25
No-stick cooking spray
25 quarters chicken, quartered
To Taste salt and pepper
10 oz orange juice concentrate, thawed
3 oz honey
9 oz margarine
8 oz sliced celery
8 oz chopped onion
6 each carrot, shredded
24 oz pitted dried plums, quartered*
24 each (6 1/4-inch) matzo sheets, broken into 1/2-inch pieces
84 oz chicken broth
6 oz orange juice concentrate, thawed
1 T ground allspice
1 T dried thyme leaves
To Taste salt & pepper
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsHeat oven to 375ºF.
For Chicken: Lightly sheet pans with cooking spray. Season chicken with salt and pepper, as desired; arrange, skin sides down, in pan. Bake on lower oven rack 30 minutes. In a bowl, mix orange juice concentrate and honey; set aside.
For Dressing: Meanwhile, in a saucepan, melt margarine over medium heat. Add celery, onion and carrot; cook and stir 5 minutes. Add orange juice concentrate, allspice, thyme, salt and pepper; cook and stir 2 minutes or until some of the liquid is absorbed. Lightly coat baking dishes with cooking spray. Spoon dried plum dressing into baking dish; cover tightly with aluminum foil. Brush both sides of chicken with honey mixture. Continue cooking 30 to 40 minutes or until juices run clear when pierced with a knife, brushing again with honey mixture, halfway through cooking time. (If chicken becomes too brown; cover loosely with foil during last half of baking.) While chicken cooks, bake dressing on upper oven rack, allowing 30 minutes for large dish and 20 minutes for individual dishes.
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