Festive Chicken

Ingredients

 * 3 	tbsp  	Honey
 * 1/4 	cup 	Orange juice concentrate or	Mixture of orange & pineapple Concentrates.
 * 1/2 	tsp 	Ea. crushed cloves & paprika
 * 1 	each 	4 lb. broiler, skinned & cut into serving pcs.
 * 2/3 	cup 	Matzo meal mix
 * 2 1/2 	tbsp 	Italian olive oil
 * 2 	each 	Med. onions, coarse chop
 * 5 	each 	Large cloves garlic, minced
 * 2 	each 	Ribs celery, coarse chop
 * 2 	each 	Granny Smith apples,Peeled, pared, coare chop.
 * 3 	tbsp 	Parsley, minced
 * 1/4 	tsp 	Salt
 * 2 	tbsp 	Fresh lemon juice
 * 2 	tsp 	Dijon mustard
 * Fresh sliced pineapple

Directions
Put 2 tbs. Honey in 8 oz. measure. While stirring, add concentrate, cloves and paprika. Fill with water to 8 oz. mark and stir. Pour into a wide bowl. Rinse and dry chicken. Prick all over with sharp-pronged fork. Add to bowl, turning several times to coat. Let stand at room temp. For 30 min. drain chick. Reserving marinade. Arrange pcs. On lge. Flat plate. Sprinkle with ¼ c. matzo meal mix, pressing to adhere. Turn. Repeat on other side till all is evenly coated.<BR> Chill in freezer for 10 min. preheat oven to 375°F.<BR> Heat 1 tb. oil in lge.<BR> Well seasoned iron skillet.<BR> In bowl, combine onions, garlic, celery and apples.<BR> Strew ¼ c. across hot oiled skillet.<BR> Cook for 30 seconds over med-hi heat.<BR> Add half the chicken and lightly brown on both sides ( 5 min)., scooping up and turning with sharp edged spatula.<BR> Transfer chic.<BR> And browned particles to plate.<BR> Add another tablespoon of oil.<BR> Repeat untill all is browned.<BR> Saute remaining veg.-apple mix.<BR> Till lightly browned, scraping bottom of skillet to loosen particles.<BR> Add marinade around edges of skillet.<BR> Add 2 tb. parsley and bring to a boil, stirring to combine.<BR> Return chick.<BR> To pan, spooning with thick sauce.<BR> Cover and simmer on top of stove for 3 min. baste.<BR> Place in center of oven for 50 min., spooning with sauce once, midway.<BR> Remove from oven.<BR> Sprinkle salt evenly over all.<BR> In cup, blend remaining tb. of honey with lemon juice and mustard.<BR> Pour over chicken.<BR> Re-cover and let stand for 5 min. drain chick.<BR> Of sauce and arrange pcs.<BR> On lge.<BR> Warmed serving plate.<BR> Stir sauce and reheat briefly.<BR> Spoon some of it over the chick.<BR> Cut each pineapple slice into thirds and arrange around sides of plate in neat pattern.<BR> Serve immediately, sprinkled with remaining parsley; serve extra sauce on side.