3 tablespoons honey
1/4 cup orange juice concentrate or mixture of orange & pineapple concentrates
1/2 teaspoon each crushed cloves & paprika
1 (4 lb) broiler chicken, skinned and cut into serving pcs.
2/3 cup matzo meal mix
2 1/2 tablespoons italian olive oil
2 mediums onions, coarsely chopped
5 large cloves garlic, minced
2 ribs celery, coarsely chopped
2 Granny Smith apples, peeled, pared, coared and chopped
3 tablespoons parsley, minced
1/4 teaspoon salt
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
fresh sliced pineapple
Drain chick. reserving marinade. Arrange pcs. on lge. flat plate.
Preheat oven to 375 F. Heat 1 tb. oil in lge. 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 min.), scooping up and turning with sharp edged spatula. Transfer chic. and browned particles to plate. Add another tablespoon of oil. Repeat untill all is browned.
Re-cover and let stand for 5 min.