Best's]
Kosher.
The #1
Kosher
Hot Doi
Detroit
Manufacturer's Coupon Expires 11 /1 /96
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Save $1.00;
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When you buy
(2) 12 oz. or larger
Best's Kosher Beef Franks I
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NCH #70214 700 836
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Now Nom mow omm
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■ 111
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! t was chicken cooking Olympic-
style as 20 contestants corn-
peted in the recent 1996
Delmarva Chicken Cooking
Contest in Salisbury, Md. A vir-
tual feast of creative recipes were
featured from Calypso Caribe
Chicken to a Jazzy Jamaican
Chicken Sandwich.
It's no secret that on the Del-
marva Peninsula, chicken is a fa-
vorite food. Long after most fads
and trends have come and gone,
chicken remains the comfort food
of almost every ethnic cuisine. And
now that real food that is low fat
is in, chicken is more popular than
ever. And they don't do hormones.
Not any more. Chickens are raised
naturally yet more robust and fla-
vorful than ever before. It's no
longer so necessary to get that spe-
cial "stewing chicken" for a great
pot of chicken soup. Most chick-
ens are slaughtered so young that
the flavor results are virtually the
same. Using so many available
fresh herbs and vegetables, today's
Jewish chicken soup should have
no problem living up to its repu-
tation as the world's best penicillin.
A 1996 edition of Chicken Cook-
, ery is available for $2 from the Del-
marva Poultry Industry (R.D. 6,
Box 47 Georgetown,
Del. 19947-9622). It
includes this year's fi-
nalist recipes as well as
some excellent past win-
ning choices. Most of the
recipes can be easily adapt-
ed for kosher use. Here are
some favorites.
8 broiler-fryer chicken thighs,
skinned
1 cup medium-hot taco sauce
1/4 cup brown sugar
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 teaspoon fresh minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon salt, divided
1/2 teaspoon curry powder
2 teaspoons cumin
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
cherry tomatoes
lime slices
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A Summer
Chicken Olympics
THE JEWISH NEWS
In medium saucepan, mix to-
gether taco sauce, brown sugar,
lime juice, soy sauce, ginger, gar-
lic, 1/4 teaspoon salt and curry
powder. Cook over medium heat
until mixture boils. Continue to
cook, stirring, about 2 minutes or
until sauce is slightly thick; set
aside. In small bowl, mix togeth-
er cumin and remaining 1/4 tea-
spoon salt. Sprinkle mixture over
chicken.
In large frying pan, place
sesame oil and heat to medium
temperature. Add chicken and
cook, turning, about 10 minutes
or until chicken is brown. Pour
sauce over chicken. Reduce heat,
cover and cook over low heat 18-
20 minutes or until chicken is fork
tender. Arrange chicken on serv-
ing platter; keep warm. Adjust
heat to medium; cook sauce re-
maining in flying pan, stirring,
about 3 minutes or until glaze
forms. Spoon glaze over chicken;
sprinkle with sesame seeds. Gar-
nish with cherry tomatoes and
lime slices. Makes 4 servings.
CHUNKY CHICKEN
CHILI CHOWDER (MEAT)
8 broiler-fryer chicken thighs,
bones, skinned, cut into bite-
size pieces
1/2 cup chopped green onion
2 tablespoons prepared pesto
1 tablespoon chili powder
1 teaspoon cumin
1 can (16 oz.) fat-free chicken
broth
1 can (15 oz.) black beans, rinsed
and drained
1 cup mild, thick and chunky
salsa
Cilantro Pesto (garnish)
In large, deep, non-stick frying
pan, place chicken, onion, pesto,
chili powder and cumin; heat to
medium-high temperature. Cook
about 8 minutes, stirring to
blend. Add broth, beans and
salsa. Reduce heat and cook,
uncovered, over low heat 10
minutes or until chicken is
fork tender. Spoon into
bowls. Garnish with
Cilantro Pesto.
Cilantro Pesto: In small bowl,
mix together cup minced cilantro,
1 tablespoon lime juice and 1 ta-
blespoon of prepared pesto. Makes
4 servings.
OLYMPIC SEOUL
CHICKEN (MEAT)
8 broiler-fryer chicken thighs,
skinned
1/4 cup white wine vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon ginger
2 tablespoons peanut oil
10 cloves garlic, coarsely chopped
1 teaspoon crushed red pepper
In a small bowl, mix together
vinegar, soy sauce, honey and
ginger; set aside. In large frying
pan, place oil and heat to medi-
um-high temperature. Add chick-
en and cook, turning, about 10
minutes or until brown on all
sides. Add garlic and red pepper
and cook, stirring, 2-3 minutes.
Add vinegar mixture, cover and
cook 15 minutes or until chicken
is fork tender. Uncover, cook
about 1-2 minutes more or until
sauce is slightly thick. Serve with
rice. Makes 4 servings.
❑