Jewish Holiday Cooking

Rosh Hashanah - Honey Orange Chicken, page 133
From Joan Nathan's - Jewish Holiday Cookbook
Note: the ginger develops its flavor as it cooks - just use the suggested amount.

This chicken is really good with Saffron Rice and for a vegetable side dish try Zucchini & Carrot Saute.

Saffron Rice:
1 Cup long-grain white rice
2 cups water or chicken stock, I dissolve one cube of Telma Chicken Consomme into the 2 cups of hot water with the pinch of Saffron.
1 Tablespoon olive oil
1 Tablespoon finely minced onions
1/2 teaspoon of salt
1 small pinch of Saffron, crumbled.

Heat 2 cups of water, dissolve the chicken stock cube and the Saffron, set aside.

Place olive oil and minced onion in a heavy saucepan, with lid. Saute over medium heat until the onion is translucent. Add the rice, and the chicken stock/saffron mixture (and salt - if needed). Bring to a rolling boil. Cover, reduce heat to a low simmer and cook until rice is tender and liquid is absorbed (about 30- 40 minutes).

Zucchini and Carrot Saute:
4 medium zucchini, shredded
4 medium carrots, shredded
About 1 Tablespoon of butter and 1 teaspoon of pureed garlic (Williams-Sonoma Roasted Garlic Puree is my favorite)

Heat sauce pan and add butter & garlic, cook until the butter is melted then add the zucchini and carrot and saute until the vegetables are barely wilted - about 3-5 minutes.

Serve hot with rice and chicken. Enjoy.