Baked israeli chicken in citrus juice

Chicken second courses

Baking

When I lived in Israel, a simpler version of this chicken, calling only for orange juice, was served as a holiday staple at Kibbutz Naot Mordechai, located in the Hula Valley. I had friends who found their way to Naot to stay and work, and I often visited them from my location in Tel Aviv. The kibbutz was famous for its raising of chickens and production of shoes. I have eliminated the preserved kumquats that are listed as an ingredient in a recipe that I was able to find when I went searching for any kind of help in replicating the dish, back when I was a much younger cook who did not have the confidence to play with ingredients. I added other citrus components to add a zesty, tangy flavor. This dish is easy to prepare, and you can change up the ratios of citrus you use to get the flavor you prefer. I serve this chicken with this couscous: https://food52.com/recipes/76616-israeli-couscous