Baked Chicken with Currant Sauce
|Broiler fryer chicken||2 , quartered|
|Salt||2 Tablespoon (Divided)|
|Butter/Margarine||1 Tablespoon, melted|
|Sliced pineapple in syrup||1 Can (10 oz)|
|Yams in syrup||2 Can (20 oz)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Instant minced onion||2 Teaspoon|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Maraschino cherries with stems||8|
1. Sprinkle chicken quarters with 1 1/2 teaspoons salt. Place skin side up in shallow 3-quart casserole. Brush with melted butter or margarine. Bake in moderate oven (375°) for 45 minutes.
2. While chicken is baking, prepare sauce. Drain syrup from pineapple and yams into saucepan. Add cornstarch, lemon juice, remaining 1/2 teaspoon salt, dry mustard, ginger and instant minced onion. Stir until cornstarch is well blended. Add currant jelly. Cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.
3. When chicken has baked for 45 minutes, remove from oven. Add drained pineapple slices and yams. Pour sauce over all. Return to oven and bake 20 minutes longer, until chicken is tender.