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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The basis for this recipe was one I got from The Montana Cookbook, which I purchased umpteen years ago when we visited Glacier National Park. I've definitely tweeked it a bit over the years to get exactly the flavor I wanted. We've always just refered to it as montana chicken . It's sweet and tart and goes well with brown rice and stir-fried broccoli. Ingredients:
8 large chicken pieces, bone-in, skin removed (breast halves or whole leg quarters) |
1/3 cup cider vinegar |
1/3 cup prepared mustard |
1/3 cup molasses |
1 tablespoon soy sauce |
1 tablespoon fresh lime juice |
1 tablespoon cornstarch |
1 teaspoon ginger, minced |
1 garlic clove, minced |
1/2 teaspoon salt |
1 (8 ounce) can pineapple tidbits, juice reserved |
1 (6 ounce) can mandarin oranges, juice reserved |
Directions:
1. Place chicken pieces in a single layer in a large, shallow baking pan.
2. Combine next nine ingrediants plus reserved fruit juices in a saucepan and cook, stirring constantly, over medium-low heat until thickened.
3. Coat chicken peices with sauce, reserving unused sauce.
4. Bake, covered, for about 45 minutes at 350, or until done.
5. Add pineapple and oranges to sauce and heat through. Serve over chicken.
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