- 3 pounds chicken pieces with bones and skin
- flour
- salt
- black pepper
- 1/2 cup olive oil
- 1 onion chopped small
- 1 cup chicken broth
- 1 cup orange juice
- 1/2 cup brown sugar
- 1/4 cup raisins
- dash cinnamon
- dash cloves ground
- 1/2 cup almonds slivered
- 1 orange navel, sliced
- Preheat the oven to 350˚F.
- Sprinkle chicken pieces with salt and pepper.
- Heat the olive oil in a frying pan.
- Put flour (start with a cup or so) in a plastic bag. Drop chicken pieces, a few at a time, in the bag. Twist the top and shake them to cover them completely.
- Brown the floured chicken pieces in the frying pan a few pieces at a time (if you crowd the pan, the oil cools and the chicken gets greasy).
- Remove the browned chicken pieces and set aside on a plate.
- Add onions to the pan drippings in the frying pan and sauté about 5 minutes.
- Add the broth...
- ...juice...
- ...sugar...
- ...spices...
- ...raisins and almonds (this time I didn't have any so I skipped them)...
- ...to the onions and bring to a boil.
- Arrange the chicken back in the pan and scoop the sauce over chicken.
- Place an orange slice on top of each piece of chicken.
- Bake for 40-45 minutes, occasionally ladling the sauce up over the chicken.
January 22, 2016
Made this because I had some oranges that needed to be used and some chicken already thawed: I didn't have almonds or raisins so I skipped them: didn't miss the nuts; the raisins would have been fun. I changed the recipe from the way in which it was originally written: the chicken is supposed to be transferred to a new baking pan and the sauce poured over, but why use a new pan if you're browning in a Dutch oven? Also you're supposed to use the orange slices to garnish when it's finished cooking, but I thought putting them on before looked prettier and less contrived.
Early 1980s
I made this a few times to bring to high school Spanish class for events. It's pretty darned good, if only ostensibly Spanish. Recipe originally from a Girl Scout book.