Orange you going to try this chicken?

I found this fruity chicken recipe in Cooking the Israeli Way (1986) by Josephine Bacon, another book in the easy menu ethnic cookbook series by Lerner Publications Company. Chicken, like potatoes, is a staple on most Sandler menus so I’m always willing and eager to try yet another take on baked chicken. Apparently this recipe was adapted from a prize winning recipe from a contest organized by the Israel Touring Club in Jerusalem many years ago.

I was surprised at how tender the meat was and loved the way the citrus fruit offset the pungent spices. You could easy do this with chicken pieces. Do save the pan drippings for “gravy.” The cut-up onions and oranges were so flavorful – be sure and try them! This cookbook is still available online!

Chicken Stuffed with Oranges

1½ to 3 pound chicken

1 lemon

2 teaspoons salt

1 teaspoon garlic powder

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon ground coriander

2 oranges

1 cup water

2 onions, peeled

Preheat oven to 425 degrees. Pat chicken dry with paper towels. Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from lemon half and from one of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees. Cook for 1 hour, basting after 30 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken here.

Note: only half the chicken is pictured!