Israeli Chicken with Kumquats from The Clay-Pot Cookbook by Georgia Sales
Presoak pot, top and bottom, in water for 15 minutes. Rub chicken parts with generous amounts of salt, and place in pot. Combine orange juice, lemon juice and honey, and pour over the chicken. Add ...
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Ingredients
- 10 to 12 preserved kumquats
- ¼ cup honey
- 4 hot chili peppers, seeded and chopped fine
- ½ cup orange juice
- 2 tablespoons lemon juice
- 1 frying chicken (3 to 3½ pounds), cut into serving pieces
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