Chicken in orange-almond sauce

6 servings

Ingredients

Quantity Ingredient
2 pounds Chicken, broiler-fryer; cut up
Salt
¼ cup Butter (or marg.)
2 tablespoons Flour, all-purpose
dash Ginger, ground
⅛ teaspoon Cinnamon, ground
1½ cup Orange juice
½ cup Almonds, slivered
½ cup Raisins, seedless
1 cup Orange sections
Rice; hot, cooked

Directions

Sprinkle chicken with ¼ teaspoon salt. Brown in butter in a large skillet over low heat. Drain chicken on paper towels. Pour off all but 2 tablespoons of pan drippings.

Blend flour, spices, and ¼ teaspoon salt into reserved pan drippings; cook over low heat, stirring constantly, until bubbly.

Gradually add orange juice; cook until smooth and thickened, stirring constantly. Stir in slivered almonds and raisins.

Add chicken to sauce; cover and cook over low heat 30 minutes or until chicken is tender. Just before serving, add orange sections. Serve with rice.

SOURCE: Southern Livng Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-19-95

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