---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Festive Chicken
 Categories: Passover, Poultry, Main dish
      Yield: 4 servings
 
      3 tb Honey
    1/4 c  Orange juice concentrate -OR-
           - mixture of orange & pineapple
           - concentrates
    1/2 ts Crushed cloves
    1/2 ts Crushed paprika
      1 ea 4 lb broiler chicken, skinned & cut
           - into serving pieces
    2/3 c  Matzo meal mix
  2 1/2 tb Italian olive oil
      2 ea Medium onions, coarse chop
      5 ea Large cloves garlic, minced
      2 ea Ribs celery, coarse chop
      2 ea Granny Smith apples,
           - peeled, pared, coare chop.
      3 tb Parsley, minced
    1/4 ts Salt
      2 tb Fresh lemon juice
      2 ts Dijon mustard
           Fresh sliced pineapple
 
     Put 2 tb honey in 1 c measure.  While stirring,
  add concentrate, cloves and paprika.  Fill with water
  to 1 c mark and stir.  Pour into a wide bowl.
  
     Rinse and dry chicken.  Prick all over with
  sharp-pronged fork.  Add to bowl, turning several
  times to coat.  Let stand at room temperature for 30
  minutes.
  
     Drain chicken reserving marinade.  Arrange pieces
  on large flat plate.  Sprinkle with 1/4 c Matzo Meal
  Mix, pressing to adhere.  Turn.  Repeat on other side
  until all is evenly coated.  Chill in freezer for 10
  minutes.
  
     Preheat oven to 375 F.  Heat 1 tb oil in large,
  well seasoned iron skillet.  In bowl, combine onions,
  garlic, celery and apples.  Strew 1/4 c across hot
  oiled skillet.  Cook for 30 seconds over med-hi heat.
  Add half the chicken and lightly brown on both sides
  (5 minutes), scooping up and turning with sharp edged
  spatula.  Transfer chicken and browned particles to
  plate.  Add another tablespoon of oil.  Repeat until
  all is browned.
  
     Saute remaining vegetable-apple mixture until
  lightly browned, scraping bottom of skillet to loosen
  particles.  Add marinade around edges of skillet. Add
  2 tb parsley and bring to a boil, stirring to combine.
  
     Return chicken to pan, spooning with thick sauce.
  Cover and simmer on top of stove for 3 minutes.
  Baste.  Place in center of oven for 50 minutes,
  spooning with sauce once, midway.
  
     Remove from oven.  Sprinkle salt evenly over all.
  In cup, blend remaining tb. of honey with lemon juice
  and mustard.  Pour over chicken. Re-cover and let
  stand for 5 minutes.
  
     Drain chicken of sauce and arrange pieces on large
  warmed serving plate.  Stir sauce and reheat briefly.
  Spoon some of it over the chicken.  Cut each
  pineapple slice into thirds and arrange around sides
  of plate in neat pattern.  Serve immediately,
  sprinkled with remaining parsley; serve extra sauce
  on side.
  
  Frances Prince's New Jewish Cuisine
 
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