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Title: Baked Poppy Seed Chicken
Categories: Jewish Poultry Chicken
Yield: 4 Servings
| 3 | lb | Frying chicken pieces |
| 1/4 | c | Teriyaki marinade & sauce |
| 1 | tb | Poppy seed |
| 1 | Cloves Garlic, pressed | |
| 1 | ts | Fresh ginger, minced |
| 1 | ts | Vinegar |
Rinse the chicken under cold water; pat dry with paper towels. Place the chicken, skin side up, in a shallow baking dish. Combine the remaining ingredients and pour over the chicken. Bake in a 350øF oven for 50 minutes or until the chicken is no longer pink in the center, basting occasionally with the pan drippings.
Nutritional information: per serving: 396 calories; ?g protein; 20g fat; ?g carbohydrates; 150mg cholesterol; 453 mg sodium
** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor
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