Ingredients Jump to Instructions ↓

  1. 2 Frozen barbecued chickens with sauce - defrosted kosher precooked

  2. 8 oz 227g Frozen chopped peppers and onions

  3. 1/2 cup 118ml Orange-flavored brandy

  4. 8 oz 227g Mixed dried fruits - cut in half see note

  5. 14 oz 397g Stewed tomatoes - partially drained

  6. 2 teaspoons 10ml Five-spice powder

  7. 8 oz 227g Shredded carrots

  8. 2 teaspoons 10ml Garlic powder

  9. 2 tablespoons 30ml Honey

  10. 1/2 cup 118ml Lemon juice

  11. 2 cups 474ml Coarsely cut Italian parsley Sliced almonds

  12. 1 section Italian parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan. Remove any fat from reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley. Partially cover and microwave on high 7 minutes, until fruits are fork-tender. Pour sauce and its contents over chicken and marinate overnight. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Garnish with parsley before serving. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes. Just follow the package directions. Note: You can also use dried Mission figs


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