Nirvana Chicken (Passover) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From a magazine called Reform Judiasm, Spring 2007 as a suggestion for Passover. The photo is fantastic. McCormick makes the red curry powder but it is a blend of spices that includes: cumin, cardamom and hot red chili powder. Use almonds for Passover or peanuts if not using for Passover. Ingredients:
4 tablespoons margarine |
1 -2 tablespoon red curry powder or 1 -2 tablespoon madras curry |
1/2 cup fruity white wine, riesling and gewurztraminer are good |
8 chicken pieces, approx. 13 . 5 lbs |
1 cup chinese duck sauce, gold's brand is good |
1/4 cup coconut, shredded |
1 tablespoon scallion, finely chopped |
2 tablespoons toasted almonds, finely chopped, peanuts if not making for passover |
Directions:
1. Melt margarine in a saucepan and stir in the curry powder.
2. Cook for 2-3 minutes and then add the wine.
3. Remove from the heat.
4. Wash and pat dry the chicken pieces and place in a roasting pan and baste with the curry sauce.
5. Bake for 20 minutes at 350 degrees F.
6. Spread the duck sauce over the chicken pieces and bake another 30 minutes, or until chicken is tender.
7. Place chicken pieces on a serving platter.
8. Heat the sauce and pan drippings in a clean 1 quart saucepan over a high flame and cook until the sauce is reduced by 1/3.
9. Pour the sauce over the chicken and sprinkle with the coconut, scallions and nuts.
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