Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
1 tb Grated orange peel
1 c Orange juice
3 tb Lemon juice
2 tb Worcestershire
1 tb Dijon mustard
1/2 ts Liquid hot pepper seasoning
1/2 c Red currant jelly
1 Chicken (3 to 3-1/2 lb); cut
-up
3 c Rice; cooked and kept hot
1 tb Cornstarch mixed with
2 tb Water

In a 1- to 1-1/2 quart pan, combine orange peel, orange juice, lemon
juice, Worcestershire, mustard, hot pepper seasoning, and jelly. Stir
over medium heat until jelly is melted.

Rinse chicken and pat dry. Then arrange chicken, except breast
pieces, skin side up in a shallow 12 x 15-inch roasting pan; brush
with some of the orange sauce. Bake, uncovered in a 400 degree F.
oven for 20 minutes, basting with sauce after 10 minutes. Add breast
pieces. Continue to bake, basting often, until meat near thighbone is
no longer pink; cut to test (about 25 more minutes).

Arrange chicken and rice on a platter; keep warm. Skim and discard
fat from pan juices; then add remaining orange sauce to pan. Add
cornstarch mixture and bring to a boil over high heat, stirring.
Serve sauce with chicken and rice. Makes 4 servings. Source: Sunset
Poultry Cookbook.

Shared and MM by Judi M. Phelps. jphelps#slip.net or jphelps#best.com

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