1. Using steel blade, chop parsley fine; reserve. 2. Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve. 3. Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve. 4. Clean work bowl. 5. Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve. 6. In large skillet, over moderate flame, saute onions and garlic until golden. 7. Add tomatoes, orange juice and 1/4 cup of the chopped parsley. 8. Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste. 9. *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***. 10. Preheat oven to 350 degrees Fahrenheit. 11. Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes. 12. *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***. 13. To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
