Lebanese Chicken
Ingredients
8 skinless, boneless chicken thighs (about 1-1/2 pounds)
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon margarine or butter
2 teaspoons finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey
Orange wedges (optional)
Mint leaves (optional)
Directions
In a large skillet cook chicken, onion, and garlic in hot margarine or
butter over medium heat about 6 minutes or until chicken is brown,
turning once. Add orange peel, orange juice, and salt to skillet. Bring
to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle
cinnamon and allspice onto chicken; drizzle with honey. Simmer,
uncovered, for 5 to 7 minutes more or until chicken is tender and no
longer pink. Makes 4 servings.
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