Jewish Fusion Recipes

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This delicious roasted chicken recipe can be prepared in about 2 hours.

Ingredients:

• 1 lemon
  1 roasting chicken, about 5 pounds
  Grated zest of 1 lemon, then lemon cut into quarters
  Grated zest of 1 orange, then orange cut into quarters
  3 tablespoons peeled and grated fresh ginger root
  Salt and freshly ground black pepper
  5 tablespoons olive oil
  4 tablespoons fresh lemon juice
  ½ cup fresh orange juice
  3 tablespoons honey
  Orange sections for garnish

Directions

• Preheat an oven to 350º F.
  Cut the lemon into quarters.
  Rub the outside of the chicken with one of the lemon quarters, then discard.
  In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
  Rub this mixture evenly in the cavity.
  Put the lemon and orange quarters inside the chicken.
  Place the chicken on a rack in a roasting pan.
  Sprinkle it with salt and pepper.
  In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
  Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
  Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
  Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

from Cucina Ebraica: Flavors of the Italian Jewish Kitchen, by Joyce Goldstein

Tags: chicken recipes, Ebraica, italian food, italian jews, italian recipes, jewish food, jewish fusion, roasted chicken

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