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.