Chicken Barcelona With Food Processor - cooking recipe

Ingredients

1 cup loosely-packed fresh Italian parsley
2 orange rind, cut in 1-inch strips
2 medium onions, peeled and quartered
2 garlic cloves
6 medium tomatoes, peeled, seeded and quartered or 16 ounces canned tomatoes, drained
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 (2 1/2 lb) frying chickens, quartered (5 pounds total)
1 1/2 cups fresh orange juice (juice from 4 medium oranges)
1/2 lemon, juice of

Preparation

Using steel blade, chop parsley fine; reserve.
Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve.
Clean work bowl.
Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
In large skillet, over moderate flame, saute onions and garlic until golden.
Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
*** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
Preheat oven to 350 degrees Fahrenheit.
Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
*** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.