Product Recipes
- 1 cup fryer or 2 to 4 lbs. thighs and/or drumsticks, skinned
- 1/2 cup dry white wine
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1/2 cup orange juice
- 1/2 cup grapefruit juice
- 1 tsp fresh or 1 tsp, dried oregano
- 2 tsp cumin seeds
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- White Pepper to taste
- Salt to taste
- Orange and grapefruit sections
- Arrange chicken pieces, skinned, put skin-side up in a baking pan.
- Bake, unseasoned and uncovered, in a preheated oven at 450° F. for 20 to 25 minutes.
- Drain and discard any melted fat.
- Add wine, onions, and garlic to pan; place chicken pieces on top.
- Combine juices, oregano, cumin, allspice, and cinnamon; pour over chicken. Season with salt and pepper as desired.
- Lower heat to 350° F. Bake uncovered for 25 minutes more, basting often, until chicken is tender and glazed.
- Arrange orange and grapefruit sections in the baking dish during the last 5 minutes to heat through.
