Orange chicken on rice

6 servings

Ingredients

Quantity Ingredient
3 pounds MEATY CHICKEN PIECES
1 teaspoon SALT
¼ cup BUTTER
2 tablespoons FLOUR
1 tablespoon BROWN SUGAR
½ teaspoon CURRY POWDER
⅛ teaspoon CINNAMON
1 each 1\" PIECE OF GINGER ROOT
1½ cup ORANGE JUICE
½ cup RAISINS
½ cup CHOPPED PECANS
2 eaches ORANGES, CUT INTO WEDGES
4 cups HOT COOKED RICE

Directions

SPRINKLE CHICKEN WITH ½ TEASPOON SALT. HEAT BUTTER IN LARGE SKILLET AND BROWN CHICKEN PIECES. REMOVE CHICKEN FRON PAN. COMBINE FLOUR, ½ TEA- SPOON SALT, SUGAR, CURRY POWDER AND CINNAMON. STIR INTO PAN DRIPPINGS TO MAKE A SMOOTH PASTE. ADD GINGER AND ORANGE JUICE. COOK, STIRRING CONSTANTLY UNTIL SAUCE BUBBLES AND BEGINS TO THICKEN. RETURN CHICKEN TO PAN AND RAISINS. COVER AND COOK OVER LOW HEAT FOR 40 TO 50 MINUTES, UNTIL CHICKEN IS TENDER AND COOKED THROUGH. ADD NUTS AND ORANGE SLICES. HEAT THROUGH.

SPOON COOKED RICE ONTO LARGE PLATTER AND TOP WITH CHICKEN PIECES AND SOME OF THE SAUCE. SERVE REMAINING SAUCE ON THE SIDE IN A GRAVY BOAT.

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