Title: Mahogany Chicken with Sesame Vinaigrette
Categories: Chicken Main
Yield: 8 Servings

2		Broiler-fryer chickens,
		About 3 1/2 lbs each
MARINADE
1/4	c	Tamari sauce or soy sauce
1/4	c	Olive oil
1	tb	Grated lemon rind
2	tb	Fresh lemon juice
3	cl	Garlic, finely chopped
2	tb	Chopped fresh tarragon
		OR
1	ts	Dried tarragon
1/2	ts	Coarsely ground black pepper
1		Box (6 oz) long-grain white and wild rice mix
1		Box (6 oz) rice pilaf
SESAME VINAIGRETTE
2	tb	Red-wine vinegar
2	tb	Tamari sauce or soy sauce
2	tb	Olive oil
1	tb	Dark Asian sesame oil
2	ts	Grated fresh gingerroot
2	ts	Sugar
2	ts	Sesame seeds, toasted
1	tb	Chooped fresh tarragon

Prepare chicken: Use kitchen shears to cut along one side of the backbone, working from tail to the neck. Repeat on other side; remove back bone. Open chicken out flat, skin side down. Use sharp knife to cut through center of breast bone to separate chicken in half. Place chickens in 2 large plastic food-storage bags.

Prepare marinade: Combine tamari sauce, olive oil, lemon rind and juice, garlic, tarragon and pepper in bowl. Pour evenly over chickens in bags. Refrigerate overnight, turning occasionally.

Heat oven to 400øF.

Remove chickens from marinade; pat dry with paper toweling. Place chicken in large roasting pan.

Bake until no longer pink near bone, about 40 minutes.

Prepare 2 boxes rice according to package directions. Do not use seasoning packets. Keep warm.

Prepare Sesame Vinaigrette: Whisk together vinegar, tamari sauce, olive oil, sesame oil, ginger and sugar in bowl.

To serve: Spoon rice mixture onto large platter. Arrange chickens on rice. Drizzle with Sesame Vinaigrette. Garnish with sesame seeds and tarragon.

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