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HERB BROILED CHICKEN AND ONION ON A PITA

Category:    Chicken
Yield: 8 servings
 
      2    Chickens,about 2 to 3                    Salt and Freshly ground
           -lbs.each,cut into quarters              -black pepper to taste
      1 c  Olive oil                           4 md Onions,sliced
      1 c  Dry white wine                      1 c  Pine nuts
      1 lg Clove garlic,crushed                8    Herbed Zahter Pitas
      1 ts Crumbled dried thyme           
 
  Lay the chicken quarters in a large glass or pottery baking dish.
  
  Combine 3/4 cup of the oil, wine, garlic, thyme, salt and pepper in a small
  bowl. Blend well and pour over the chicken. Cover and marinate in the
  refrigerator, turning the pieces occasionally, for several hours or
  overnight.
  
  Preheat the broiler. Remove the chicken from the marinade, reserving the
  marinade. Broil, skin side down, 7 to 8" from the heat for about 30
  minutes. Turn and brush with the marinade. Broil until tender, 15 to 30
  minutes longer.
  
  Meanwhile, heat the remaining oil in a large skillet. Add the onions and
  pine nuts. Saute over medium heat until the onions are light yellow and the
  pine nuts are golden, about 8 to 10 minutes. Spoon some of the onions and
  nut mixture on the tops of the pitas. Top each with a broiled chicken
  quarter.
  
  Makes 8 servings.
 

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