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SPICY ORANGE CHICKEN 1 (3 to 3 1/2 lb.) chicken, cut up 1/4 c. butter or margarine 1 orange, unpeeled and sliced crosswise 2 Tbsp. flour 1 tsp. salt 1/4 tsp. cinnamon 1 c. orange juice 1/4 c. toasted almond slices Power setting: High. Serves 4. Wash chicken and pat dry. Heat Browning Dish* 6 minutes. When dish is hot, add butter and sear skin side of chicken. Turn chicken over; arrange with the meatiest parts at the edges. Distribute the orange slices among the chicken pieces. Pour any drippings left from browning the chicken into a 2-cup measure. Heat 30 seconds. Blend in the flour, salt and cinnamon. Slowly stir in the orange juice. Cook, uncovered, 2 1/2 to 3 minutes or until the sauce thickens and boils. Pour the thickened sauce over the chicken. Cook, covered, with wax paper 17 to 20 minutes or until chicken is tender and no longer pink when slashed, turning and rearranging the chicken twice during the cooking time. Sprinkle with the toasted almonds and serve with rice. *The browning dish is a microwave dish with a special element in the bottom which when preheated in the microwave becomes as hot as a frying pan on the stove. Therefore, if you do not own one, you may sear the chicken in the butter on top of the stove and then arrange in an 7 x 11-inch baking dish. 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. |