B'nai Emet -> Departments -> Women's League -> Recipes

Israeli Chicken Stuffed with Oranges

1 whole chicken
1 lemon
2 t. salt
1 t. garlic powder
2 t. paprika
1 t. ground coriander
2 oranges
1 c. water
2 onions, peeled

Preheat oven to 425 degrees.  Clean and rinse chicken, inside and out.  Pat dry with paper towels.  Place chicken in roasting pan.  Cut lemon in half and rub one half over the surface of the chicken.  In a small bowl, mix the spices together and sprinkle over the chicken.  Squeeze the juice from the other lemon half and from one orange into the roasting pan, and add water.  Wash the remaining orange, and place it, whole and unpeeled, into the chicken cavity.  Cut the onions in half and add to the pan.  Roast the chicken 15 minutes, baste with pan juices, and lower heat to 350 degrees.  Continue roasting one hour, basting after 30 minutes.  Remove orange from the chicken cavity.  Cut the orange and onions into small pieces, and serve with the chicken.  Serve with rice or pasta.

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