Spicy almond chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| 1 | Broiler-fryer; 3- to 3.5-pound; cut up and skinned | |
| 1 | Jar (14-oz) red currant jelly | |
| ½ | cup | Prepared mustard |
| ½ | cup | Slivered almonds |
| 3 | tablespoons | Brown sugar |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Ground cinnamon |
Directions
Melt butter in a lartge skillet over medium heat. Add chicken, and cook about 10 minutes or until lightly browned on all sides. Place chicken in a lightly greased 13x9x2-inch baking dish. Add remaining ingredients to skillet; cook over medium heat until currant jelly dissolves, stirring occasionally. Pour mixture over chicken; cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until chicken is done. Yields 4 servings.
MAGAZINE ARTICLE
WINIFRED MARTIN
NORFOLK, VA
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .