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Cannot be combined with any other coupons or specials. 737-7122 V American Heart Association ) WERE FIGHTING FOR YOUR LIFE LOW-FAT page 110 add 3 slices of garlic. Tightly truss the bird. Arrange the sliced onions, car- rots, and celery on the bottom of a heavy pot (large enough to hold the bird) with a tightly fitting lid. Place the chicken on top and sea- son all over with salt and pepper. Place a few more garlic slices on top of the chicken and add the rest to the vegetables. Add 2 table- spoons water to the pan and tight- ly cover. Cook the chicken over medium- high heat until the onions are dark golden brown, 10 to 15 min- utes. You'll need to check the onions often (you don't want them to burn), stirring as needed to en- sure even browning. Add 1/4 cup water and stir to dissolve the dark onion juices. Baste the chicken with this mixture. Continue cooking the bird un- til the onions dry out and brown again, 5 to 10 minutes. Add an- other 1/4 cup water. Repeat the procedure again: The idea is to wind up with a rich, dark brown gravy. Add 1 1/2 cups water and stir well. Baste the chicken with this mixture. Stir in the potatoes, tightly cov- er the pot, and continue cooking until the chicken and potatoes are cooked, about 30 minutes. (When the chicken is cooked, the juices will run clear and the internal temperature of the bird will be 160 degrees F.) Transfer the chicken to a plat- ter and remove the trussing string. Season the vegetable mixture with salt and pepper. Transfer the vegetables to the platter and pour the gravy into a gravy separator. Let stand for 3 minutes. Pour the gravy into a gravy boat, leaving the fat behind. Serves 4; 578 calories per serv- ing. for 1 to 2 hours, turning several times. Prepare the glaze: Place the re- maining marinade in a saucepan and boil until thick and syrupy, about 3 minutes. Strain the glaze into a small bowl. Just before serving, preheat the grill to high. Drain the chicken breasts and blot dry. Brush the breasts with sesame oil. Grill the chicken un- til cooked, about 2 minutes per side, brushing generously with glaze. Sprinkle the chicken with chopped scallion greens and sesame seeds and serve at once. Note: To toast sesame seeds, place them in a dry skillet over medium heat. Cook, shaking the pan, until aromatic and the white seeds are lightly browned, 1 to 2 minutes. Serves 4; 297 calories per serv- ing. LEMONGRASS CHICKEN 1 1/4 pounds boneless, skinless chicken breasts 1 1/2 tablespoons honey 3 tablespoons soy sauce 1 to 2 stalks fresh lemongrass (2 tablespoons minced) 1 1/2 tablespoons canola oil 3 cloves garlic, minced 1 large onion, thinly sliced 3 tablespoons chopped fresh cilantro or mint for garnish (optional) Note: Lemongrass can be found at Asian markets and at many supermarkets. You can use 1 teaspoon grated lemon zest if unavailable. Wash and dry the chicken and trim off any fat. Cut the chicken breasts across the grain on the di- agonal into 1/8 inch strips. Cut these strips into 2 inch pieces. Combine the chicken, honey, and 1 tablespoon soy sauce in a bowl and stir to mix. Let marinade for 5 to 10 minutes. 'him the green leaves and root end off the lemongrass stalk and GRILLED CHICKEN strip off the outside leaves. What WITH TANGERINE remains will be a greenish, cream- GLAZE colored core 4 to 5 inches long and 2 boneless, skinless chicken 1/4 to 1/2 inch thick. breasts (about 11/2 pounds) Mince this core finely: You'll For the marinade/glaze: need about 2 tablespoons. 1/2 cup soy sauce Just before serving, heat a wok 1/2 cup fresh tangerine juice, plus (preferably nonstick) over high 5 1121f-inch strips tangerine zest heat and swirl in the oil. Add the 6 tablespoons honey garlic and lemongrass and stir- 4 cloves garlic, minced fry until fragrant but not brown, 3 scallions, white part minced, about 15 seconds. Add the chick- green part thinly sliced for en and stir-fry until the pieces garnish 1 tablespoon minced fresh ginger turn white, about 1 minute. 1 cinnamon stick Move the chicken to the sides 2 star anises (available at Asian of the wok and add the onion to markets, optional) the center. Stir-fry until the onion 1 teaspoon sesame oil loses its rawness, about 1 minute. 2 teaspoons sesame seeds, toasted Mix the chicken back in the cen- Wash and dry the chicken breasts ter of the wok, add the remaining and trim off any fat or sinew. soy sauce, continue stir-frying un- til the chicken is cooked, 2 to 3 Cut the breasts into halves. Combine the ingredients for minutes. Correct the seasoning, the marinade in a mixing bowl adding honey or soy sauce to and whisk until the honey has taste. The dish should be a little dissolved. Arrange the chicken sweet and salty. breasts in a glass baking dish. Sprinkle the chicken with Pour half the marinade on top. cilantro if desired, and serve at Marinate the chicken breasts in once. this mixture in the refrigerator Serves 4; 274 calories. c'