Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken, broiler-fryer; 1/8 ts Cinnamon, ground
-cut up 1 1/2 c Orange juice
Salt 1/2 c Almonds, slivered
1/4 c Butter (or marg.) 1/2 c Raisins, seedless
2 tb Flour, all-purpose 1 c Orange sections
ds Ginger, ground Rice; hot, cooked

Sprinkle chicken with 1/4 teaspoon salt. Brown in butter in a large
skillet over low heat. Drain chicken on paper towels. Pour off all
but 2 tablespoons of pan drippings.

Blend flour, spices, and 1/4 teaspoon salt into reserved pan
drippings; cook over low heat, stirring constantly, until bubbly.
Gradually add orange juice; cook until smooth and thickened, stirring
constantly. Stir in slivered almonds and raisins.

Add chicken to sauce; cover and cook over low heat 30 minutes or until
chicken is tender. Just before serving, add orange sections. Serve
with rice.

SOURCE: Southern Livng Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-19-95

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