Chili-orange chicken with nectarines

6 servings

Ingredients

Quantity Ingredient
¾ cup Vegetable oil
1½ tablespoon Dried red chili pepper flakes
2 eaches Cloves garlic, finely chopped
1½ teaspoon Crushed star anise (OR regular anise seeds)
⅓ cup Rice wine vinegar (OR white vinegar
4 pounds Chicken pieces
Zest of 1 orange
Fresh nectarines, halved

Directions

Mix the vegetable oil with the orange zest, chili flakes, garlic and crushed anise in a heavy 1½-quart saucepan. Heat gently to a simmer, then cook over low heat for 10 minutes. Remove from the heat and let cool, then stir in the vinegar. Pour the marinade over the chicken and the nectarines, turning to coat all sides. Refrigerate for 4 to 6 hours or overnight. (Note: If desired, reserve about ¼ cup of the marinade to drizzle over the chicken and nectarines brfoer serving.) Grill the chicken over medium-hot coals until done, about 8 to 10 minutes for each side. Grill the nectarines until slightly softened, about 5 to 8 minutes. Makes 6 servings. Per serving: 885 Calories. [Nectarine is a peach of a fruit; Press Staff Report] [Asbury Park Press; June 5, 1988] Posted by Fred Peters.

Submitted By FRED PETERS On 10-16-95

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