Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Broiler-fryer chicken -- |
| \N \N | Quartered |
| ¼ cup | Butter |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground cloves |
| 1 teaspoon | Salt |
| 1 teaspoon | Seasoned salt |
| 6 ounces | Can frozen orange juice -- |
| \N \N | Thawed |
| ½ cup | Water |
| 2 drops | Hot pepper sauce |
| 1 cup | Seedless grapes -- halved |
| ½ cup | Slivered almonds -- toasted |
In large skillet or slow-cookin gpot with browning unit, brown chicken in butter. Combine cinnamon, cloves,, salt, seasoned salt, orange juice concentrate, water, and hot pepper sauce. Pour this mixture over chicken in slow-cooking pot. Cover and cook on low for 4 to 5 hours or until chicken is tender. Stir in grapes. Place chicken in serving dish; sprinkle with almonds. If preferred, pass sauce in separate bowl or thicken with flour dissolved in small amount of water.
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