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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