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1
Put 2 tablespoons of honey in 8 oz.
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2
measure.
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3
While stirring, add concentrate, cloves and paprika.
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4
Fill with water to 8 oz.
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5
mark and stir.
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6
Pour into a wide bowl.
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7
Rinse and dry chicken.
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8
Prick all over with sharp-pronged fork.
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9
Add to bowl, turning several times to coat.
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10
Let stand at room temperature for 30 minutes.
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11
Drain chicken, reserving marinade.
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12
Arrange pieces on large flat plate.
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13
Sprinkle with 1/4 cup matzo meal, pressing to adhere.
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14
Turn.
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15
Repeat on other side until all is evenly coated.
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16
Chill in freezer for 10 minutes Preheat oven to 375F (190C).
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17
Heat 1 tb.
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18
oil in large, well-seasoned iron skillet.
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19
In bowl, combine onions, garlic, celery and apples.
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20
Strew 1/4 cup across hot oiled skillet.
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21
Cook for 30 seconds over med-hi heat.
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22
Add half the chicken and lightly brown on both sides ( 5 min), scooping up and turning with sharp edged spatula.
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23
Transfer chic.
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24
and browned particles to plate.
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25
Add another tablespoon of oil.
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26
Repeat until all is browned.
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27
Saute remaining vegetable-apple mix until lightly browned, scraping bottom of skillet to loosen particles.
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28
Add marinade around edges of skillet.
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29
Add 2 tb.
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30
parsley and bring to a boil, stirring to combine.
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31
Return chicken to pan, spooning with thick sauce.
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32
Cover and simmer on top of stove for 3 min.
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33
Baste.
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34
Place in center of oven for 50 minutes, spooning with sauce once, midway.
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35
Remove from oven.
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36
Sprinkle salt evenly over all.
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37
In cup, blend remaining tb.
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38
of honey with lemon juice and mustard.
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39
Pour over chicken.
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40
Re-cover and let stand for 5 minutes.
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41
Drain chicken of sauce and arrange pieces on large warmed serving plate.
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42
Stir sauce and reheat briefly.
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43
Spoon some of it over the chick.
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44
Cut each pineapple slice into thirds and arrange around sides of plate in neat pattern.
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45
Serve immediately, sprinkled with remaining parsley; serve extra sauce on side.
