Sunshine Chicken

Ingredients:

8 chicken thighs

8 chicken drumsticks

1 teaspoon salt

1 teaspoon basil

1/4 teaspoon ground pepper

1/2 cup soy sauce

1/2 cup tomato catsup

1/4 cup honey

1/4 cup corn oil

2 cloves garlic, crushed

1/2 cup watercress, for garnish

3/4 cup water

1 1/2 cups granulated sugar

3 tablespoons orange rind, slivered

6 navel oranges, peeled, with membrane removed & cut into wedges

2 tablespoons orange liqueur

Directions:

Preheat oven to 350 degrees. In a bowl, sprinkle chicken with salt, basil, and pepper. In a separate bowl, mix together the soy sauce, catsup, honey, corn oil and garlic. Place chicken in a single layer, skin side up, in a shallow baking pan. Baste with sauce. Bake uncovered at 350 degrees, basting frequently, until a fork can be inserted with ease. Reserve basting sauce.

Prepare poached oranges by adding water, sugar and orange rind in a saucepan over medium heat. Cook until slightly thickened (about 8 minutes). Place orange wedges in syrup. Reduce heat and cook on low heat for 3 minutes or until they are warm. Remove from heat; add liqueur. Drain the sauce from the orange wedges and reserve.

Sauce from the poached oranges should be mixed with basting sauce and place in a separate bowl. When ready to serve, cover chicken with sauce and garnish with watercress. Serve it hot.

Yields 8 servings.