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Baked Chicken With Orange-Pineapple Juice

1 chicken (about 3 pounds) quartered or 3 pounds chicken parts
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup finely chopped onions
1/4 cup finely chopped bell peppers
2 tablespoons unsalted butter, cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup firmly packed dark brown sugar
Salt and ground black pepper to taste

Position rack in the center of the oven. Preheat oven to 350 degrees.

Mix together Dijon mustard, basil and honey. Smear the skin of the
chicken with Dijon mustard and honey mixture.

Arrange chicken skin side down in a shallow roasting pa or baking
dish just large enough to hold it in a single layer. Sprinkle the
pieces with finely chopped onions, bell peppers, butter, salt and
pepper, and paprika. Pour orange and pineapple juice around the

Bake, basting once for 30 minutes. Turn the chicken skin side up
and sprinkle with brown sugar.

Bake until the chicken is tender and golden, about 20 minutes
longer. Add more orange juice or pineapple juice if the pan seems
dry. Pour the juice into a small sauce pan and boil over high heat
until it becomes syrupy. Spoon the sauce over the chicken and

Yields: 4 servings Preparation Time: 1 hour


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