Spicy almond chicken

Yield: 4 Servings

Measure Ingredient
3 tablespoons Butter or margarine
1 \N Broiler-fryer; 3- to 3.5-pound; cut up and skinned
1 \N 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

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.




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, .

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