Festive Chicken

Ingredients

 * 3 tbsp honey
 * ¼ cup orange juice concentrate or mixture of orange and pineapple concentrates.
 * ½ tsp each crushed cloves and paprika
 * 1 x 4 lb broiler, skinned and cut into serving pieces
 * ⅔ cup matzo meal mix
 * 2½ tbsp Italian olive oil
 * 2 medium onions, coarse chop
 * 5 large cloves garlic, minced
 * 2 ribs celery, coarse chop
 * 2 Granny Smith apples, peeled, pared, coarsely chopped
 * 3 tbsp parsley, minced
 * ¼ tsp salt
 * 2 tbsp fresh lemon juice
 * 2 tsp Dijon mustard
 * fresh sliced pineapple

Directions

 * 1) Put 2 tbsp honey in 8 oz measure.
 * 2) While stirring, add concentrate, cloves and paprika.
 * 3) Fill with water to 8 oz mark and stir.
 * 4) Pour into a wide bowl.
 * 5) Rinse and dry chicken.
 * 6) Prick all over with sharp-pronged fork.
 * 7) Add to bowl, turning several times to coat.
 * 8) Let stand at room temp.
 * 9) For 30 minutes drain chicken reserving marinade.
 * 10) Arrange pieces on large flat plate.
 * 11) Sprinkle with ¼ cup matzo meal mix, pressing to adhere. Turn.
 * 12) Repeat on other side till all is evenly coated.
 * 13) Chill in freezer for 10 minutes
 * 14) Preheat oven to 375 °F.
 * 15) Heat 1 tbsp oil in large well seasoned iron skillet.
 * 16) In bowl, combine onions, garlic, celery and apples.
 * 17) Strew ¼ cup across hot oiled skillet.
 * 18) Cook for 30 seconds over med-hi heat.
 * 19) Add half the chicken and lightly brown on both sides (5 minutes), scooping up and turning with sharp edged spatula.
 * 20) Transfer chicken and browned particles to plate.
 * 21) Add another tablespoon of oil.
 * 22) Repeat until all is browned.
 * 23) Saute remaining vegetable-apple mix until lightly browned, scraping bottom of skillet to loosen particles.
 * 24) Add marinade around edges of skillet.
 * 25) Add 2 tbsp parsley and bring to a boil, stirring to combine.
 * 26) Return chicken to pan, spooning with thick sauce.
 * 27) Cover and simmer on top of stove for 3 minutes baste.
 * 28) Place in center of oven for 50 minutes, spooning with sauce once, midway.
 * 29) Remove from oven.
 * 30) Sprinkle salt evenly over all.
 * 31) In cup, blend remaining tbsp of honey with lemon juice and mustard.
 * 32) Pour over chicken.
 * 33) Re-cover and let stand for 5 minutes drain chicken of sauce and arrange pieces on large warmed serving plate.
 * 34) Stir sauce and reheat briefly.
 * 35) Spoon some of it over the chicken cut each pineapple slice into thirds and arrange around sides of plate in neat pattern.
 * 36) Serve immediately, sprinkled with remaining parsley; serve extra sauce on side.