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Ingredientes
- 5 1/2 lb Roasting chicken Cut in serving sized pcs, [5 to 6 lb.]
- 1/2 c. Dry white wine
- 1/4 c. Lime juice
- 1/4 c. Soy sauce
- 2 sm Onions, finely minced, About 1 c.
- 4 x Cloves garlic, crushed
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1 tsp Curry pwdr
- 1 tsp Grnd ginger
- 2 Tbsp. Butter or possibly margarine
- 1 Tbsp. Salad oil
- 2 Tbsp. Flour
- 1 c. Halved canned kumquats
- 2 x Egg yolks, slightly beaten Salt, to taste Minced parsley
Direcciones
- Arrange the chicken pcs in a large, shallow baking dish.
- In a bowl, combine the wine, lime juice, soy sauce, minced onion, garlic, oregano, thyme, curry and ginger. Pour over the chicken. Cover the dish and marinate 6 to 8 hrs. Turn twice during this time. Drain, reserving the marinade.
- Heat a large frying pan and add in the butter and oil. Brown the chicken pcs then place them back in the baking dish.
- Stir the flour into the fat in the pan; cook, stirring, till bubbling.
- Gradually blend in the marinade; stir and cook till thickened. Pour over the chicken.
- Cover the pan with foil and bake in a 350F oven for 1 hour or possibly till tender.
- Arrange the chicken pcs on a serving dish, reserving the sauce. Sprinkle the kumquats over; keep hot while you finish the sauce.
- Bring the sauce to a boil in a small pan. Mix a little of the warm sauce with the lightly beaten egg yolks then return the mix to the pan. Cook, stirring constantly and without boiling, till thickened. Add in salt to taste. Pour the sauce over the chicken and sprinkle the whole thing with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 6 servings | |
| Calories 735 | |
| Calories from Fat 442 | 60% |
| Total Fat 49.13g | 61% |
| Saturated Fat 15.07g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 830mg | 35% |
| Potassium 710mg | 20% |
| Total Carbs 13.06g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.88g | 3% |
| Protein 54.74g | 88% |
