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2 1/2 to 3 lb. chicken, cut up
1 tsp. curry powder
1/2 c. fresh or reconstituted
frozen orange juice
1/4 c. brown sugar
1/4 c. honey
3 Tbsp. prepared mustard
2 oranges, peeled and
separated into segments

Heat oven to 375 degrees. Rub chicken with curry powder.
Sprinkle with salt. Combine orange juice, sugar, honey and
mustard in a saucepan and simmer 5 minutes. Pour sauce over
chicken in a baking dish and bake for 30 minutes. Turn chick-
en, baste with sauce and bake another 20 to 25 minutes. Add
orange segments, heat 3 to 4 minutes longer and serve. Cal-
ories per serving: 325.
Suggested menu: Orange chicken, rice with cashew nuts,
salad and peppermint pie.

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