The Abqaiq Cookbook - 1973

1 chicken, cup up
1 dozen carrots
3 or 4 green or garden onions
Salt and pepper
Orange juice to cover

Place layer of chicken parts in bottom of 2 quart casserole. (May place all pieces in shallow baking pan). Slice garden onions and sprinkle part of them over the chicken. Sprinkle a little rosemary, according to taste, and salt and pepper. Arrange layers of chicken, onions, and rosemary until all the chicken is used. Pour frozen canned orange juice, prepared as directed on can, over the chicken so that it is completely immersed. Bake in a 350 degree oven for 2 hours. Clean and parboil the carrots. Add them to the casserole for the final half hour of baking time. The juice is delicious over rice.

Yield: 6 servings

Sharon Morris