Chicken In Orange Sauce

• 6 4-oz. chicken breast halves, skinned
• 3 tbsp. orange juice concentrate, thawed
• 1 cup defatted chicken broth or water
• 3 whole cloves
• 1 3-inch cinnamon stick
• 1/8 tsp. black pepper
• Pinch cayenne pepper to taste
• 1 1/2 tsp. potato starch
• Orange slices for garnish
• Parsley sprigs

Add the cloves, cinnamon stick, pepper, cayenne, and 1/2 cup of the broth. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 7-10 minutes or until the chicken is no longer pink inside.

With the remaining 1/4 cup broth, blend in the potato starch until smooth. Add this mixture to the skillet and stir until the gravy thickens and begins to bubble. Arrange the chicken on a platter and pour the sauce over all or pass the sauce around to individual plates. Garnish with the orange slices and parsley. Serves 4-6.

Calories - 132; Saturated fat - 0 g.; Total fat - 2 g.; Carbohydrates - 1 g.;
Cholesterol - 68 mg.; Sodium - 89 mg.

Honey Golden Chicken - Sabra Style

• 1 chicken, cut into serving pieces
• 1/2 lemon
• 2 teaspoons ground ginger
• salt to taste
• 1/3 cup oil
• 1/4 cup honey

Passover Rolls

• 1 cup water
• 1/2 cup oil
• 4 eggs
• 2 cups medium matzo meal
• Tablespoon of sugar
• Teaspoon of salt

Stand the mixture in a refrigerator until the mixture hardens. Then make into balls.

Cook in the oven at 160 degrees centigrade for about 1 hour.