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CHICKEN A LA ORANGE 1/2 c. all-purpose flour 2 tsp. freshly grated orange rind 1 tsp. paprika 1/2 tsp. pepper 2 1/2 lb. frying chicken, cut in pieces and skinned 1 Tbsp. oil 1/2 c. water 1 1/2 c. orange juice 2 Tbsp. packed brown sugar 1/4 tsp. ginger 1/8 tsp. cinnamon 1/4 c. finely chopped pecans Combine flour, orange rind, paprika and pepper. Set aside 2 tablespoons of mixture and coat the chicken with the remainder. Brown chicken in oil in large heavy skillet. More oil may be added if needed. Pour off fat; add water. Cover and simmer over low heat 30 minutes or until tender. Remove chicken to warm serving platter. Pour off drippings, reserving 2 tablespoons. Return these 2 tablespoons of drippings to skillet. Add reserved seasoned flour mixture. Blend well. Add orange juice, brown sugar, ginger and cinnamon. Cook, stirring constantly, until thickened. Serve chicken topped with orange sauce and pecans. Makes 4 servings. Calories: 375 per serving. This comes from my Cooking Without Your Salt Shaker book, put out by American Heart Association. It is delicious. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |