Autumn Chicken

Name: Autumn Chicken
Ingredients: 34 cup prune juice; 1 tablespoon curry powder; 1 teaspoon turmeric; 18 teaspoon pepper; 14 teaspoon dried thyme or 2 sprigs fresh thyme; 1 roasting chicken, cut in 1/8s, skin removed; 1 large vidalia onions or 1 large other sweet onion, halved and sliced very thin; 1 lb carrot, peeles and sliced thinly on the diagonal; 2 sweet potatoes, peeled and sliced thinly on the diagonal; 12 cup red lentil, soaked in 1 cup of boiling water for 30 minutes to 1 hour; 14 cup chopped fresh Italian parsley

11 ingredients

8 steps

Ingredients

34 cup prune juice
1 tablespoon curry powder
1 teaspoon turmeric
18 teaspoon pepper
14 teaspoon dried thyme or 2 sprigs fresh thyme
1 roasting chicken, cut in 1/8s, skin removed
1 large vidalia onions or 1 large other sweet onion, halved and sliced very thin
1 lb carrot, peeles and sliced thinly on the diagonal
2 sweet potatoes, peeled and sliced thinly on the diagonal
12 cup red lentil, soaked in 1 cup of boiling water for 30 minutes to 1 hour
14 cup chopped fresh Italian parsley

Directions

1

In a roaster with a cover, combine the prune juice, curry powder, turmeric, pepper and thyme.
2

Add the chicken and marinate for one hour.
3

Preheat oven to 400F
4

Place onion, carrots, sweet potatoes in pan, top with chicken, cover, and bake for 20 minutes.
5

Baste the chicken and rearrange the veggies so tht they cook evenly.
6

Bake another 15 minutes, baste again, and add the lentils, stirring them into the pan juices.
7

Bake until chicken is done and the veggies have fallen apart, creating a thick sauce, about 20 minutes more.
8

Remove the chicken from the oven, stir in the parsley, and serve.