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 400�F.

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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