Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Vegetable oil -regular anise seeds)
1 1/2 tb Dried red chili pepper 1/3 c Rice wine vinegar (OR
-flakes -white vinegar
2 ea Cloves garlic, finely 4 lb Chicken pieces
-chopped Zest of 1 orange
1 1/2 ts Crushed star anise (OR Fresh nectarines, halved

Mix the vegetable oil with the orange zest, chili flakes, garlic and
crushed anise in a heavy 1 1/2-quart saucepan. Heat gently to a
simmer, then cook over low heat for 10 minutes. Remove from the heat
and let cool, then stir in the vinegar. Pour the marinade over the
chicken and the nectarines, turning to coat all sides. Refrigerate
for 4 to 6 hours or overnight. (Note: If desired, reserve about 1/4
cup of the marinade to drizzle over the chicken and nectarines brfoer
serving.) Grill the chicken over medium-hot coals until done, about 8
to 10 minutes for each side. Grill the nectarines until slightly
softened, about 5 to 8 minutes. Makes 6 servings. Per serving: 885
Calories. [Nectarine is a peach of a fruit; Press Staff Report]
[Asbury Park Press; June 5, 1988] Posted by Fred Peters.

Submitted By FRED PETERS On 10-16-95

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