This is good with any chicken parts but thighs are best because they
stay juicy and don't dry out. I make this frequeentlly for passover,
Lynn from Fargo

Tarnegolet Bemitz Hadarim
Molly Bar-David's Chicken with Kumquats

3 to 4 lbs chicken parts
Salt
1 cup orange juice
2 tb. lemon juice
1/4 cup honey
2 tb. chopped green chilis
10 preserved kumquats
(or fresh kumquats simmered in simple syrup)

Preheat oven to 375=B0. Pat chicken completely dry and rub with salt.
Arrange chicken pieces side-by-side in baking dish. Mix orange juice,
lemon juice and honey and pour over chicken. Turn chicken over several
times so that pieces are well moistened. Leave chicken pieces skin side
down. Scatter chilis over chicken pieces. Bake uncovered and
undisturbed in center of oven for 15 minutes. Turn pieces over, add
kumquats and baste thoroughly with pan liquid. Basting occasionally,
bake an additional 30 minutes longer or until done.

from:Middle Eastern Cooking
Time-Life Publishing
Foods of the World