Recipe for Chicken In Orange-Almond Sauce


2 lb chicken, broiler-fryer; cut up
1 salt
1/4 cup butter (or marg.)
2 tablespoon flour, all-purpose
1 dash ginger, ground
1/8 teaspoon cinnamon, ground
1 1/2 cup orange juice
1/2 cup almonds, slivered
1/2 cup raisins, seedless
1 cup orange sections
1 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.

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