Israeli Chicken with Kumquats

Ingredients

  • 1 frying chicken (3 to 3½ pounds), cut into serving pieces
  • ½ cup orange juice
  • 2 tablespoons lemon juice
  • ¼ cup honey
  • 4 hot chili peppers, seeded and chopped fine
  • 10 to 12 preserved kumquats

Method

Presoak pot, top and bottom, in water for 15 minutes.

Rub chicken parts with generous amounts of salt, and place in pot.

Combine orange juice, lemon juice and honey, and pour over the chicken. Add the chilies.

Place covered pot in cold oven.

Set temperature to 480 degrees.

Cook 25 minutes.

Remove from oven, baste chicken with pot liquid and add kumquats. Return covered pot to oven and cook additional 10 minutes.

Remove pot from oven, baste again, and return pot uncovered to oven for another 10 minutes to brown the chicken.

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