3
lbs frying chicken
Salt and pepper
1/2 cup butter, melted
1 tablespoon curry powder
1 cup Longmont Dairy Orange Juice
18 1/2 ounce can pineapple chunks
1/2 cup walnuts—chopped
1/2 cup raisins
1/4 teaspoon cinnamon
1 teaspoon grated orange peel
2 oranges, peeled, sliced and cut
to center on one side
1/4 cup water
1 1/2 tablespoons flour
1 1/2 teaspoons soy sauce
Sprinkle chicken with salt, pepper
and curry. Dip each piece into melted butter and place
in baking dish. Bake at 400° for 10 minutes.
Turn pieces over and return to
oven for 10 minutes.
Heat to a boil: the orange juice,
peel, pineapple, nuts, raisins and cinnamon. Pour over
chicken and return to oven. Reduce heat to 350° and
bake for 30 to 40 minutes.
Place chicken on serving platter.
Reserve pan drippings for sauce. Twist orange slices and
arrange over chicken.
In a small bowl, gradually add
water to flour, stirring constantly. Add soy sauce and
pour in baking pan. Simmer on low for 1 to 2 minutes,
scraping pan. When cooked and well mixed with drippings,
pour over garnished chicken. Serves 4 to 6
