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