Instructions: Simmer 15-18

Remove rind pieces from orange and lemon with a vegetable peeler and rough chop. Heat a saute or skillet large enough to just hold the meat pieces.

Spray. Sear to lightly brown the chicken pieces, both sides.

Meanwhile combine all the sauce ingredients in a measuring cup (or bowl with spout). Pour into the hot pan and let the liquid boil a bit to cook the thickener. Reduce the heat to low, cover tightly and cook gently for 15
minutes. Serve with the cooking juices.

Add WATER (1/4 to 1/2 cup) or more apple juice to moisten the sauce.

Menu
* The sauce is spicy, biting and sweet. Taste is similar to some versions of Pad Thai - so serve with noodles or angle hair spaghetti or with hot steamed white rice (either long or medium grain). A dark green vegetable or medley that includes one would also be a good choice. . -

Variation (See JP-note): use dark meat; a thigh with attached leg; remove skin. Sear, add sauce, and simmer until done about 35 to 40 mins total

JP-note Pepins suggested menu
* Salad with low-fat caesar dressing
*

"Spicy Ginger and Lemon Chicken" Leg and Thigh
* Simple brown rice (no blends) with a little red pepper
* Steamed Broccoli
* Fresh pears sprinkled with chopped roasted mixed nuts. Use fresh broccoli, one crown per person, peel the stalk, and slice; cut florettes into 1-inch pieces.

Cook with the rice but do not combine these side dishes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.