Chicken with orange sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Tender chicken, jointed | |
| Salt and cayenne | ||
| 3 | tablespoons | Fat or butter |
| 12 | Almonds | |
| ½ | cup | Seeded raisins |
| 1 | cup | Pineapple, chopped |
| ⅛ | teaspoon | Ground cloves |
| ⅛ | teaspoon | Ground cinnamon |
| 2 | cups | Orange juice |
| 1 | tablespoon | Flour |
Directions
Season chicken and brown pieces on all sides in fat. Blanch almonds.
Remove skins, chop and add with raisins, pineapple, spices and orange juice. Cover tightly and simmer until chicken is tender. Work flour smooth with 2 tablespoons cold water and add here and there, shaking pan to mix well. Simmer 5-8 minutes until gravy thickens. Take up chicken on hot platter . Pour some of the gravy over and garnish platter with half-moon slices of avocado and poomegranate pips. Serve remaining gravy in a gravy boat. Serves 4 to 6.
McCARTHY'S - Breckenridge, CO.