Recipe by CulinaryQueen
From an old vintage cookbook I picked up at a charity shop. This calls for chicken pieces but I think boneless breasts would work well with this. It did not give amounts for salt, pepper and paprika, so season to your taste.
Top Review by evelyn/athens
This was very simple and quite delicious - the oranges and almonds making a delicious sauce. Unlike the previous reviewer, I had no problem whatever with the fact that CulinaryQueen does not state amounts for the salt, pepper and paprika, as for me, it goes without saying that those are amounts 'to taste', with everyone liking their food a little more/less salty, peppery-hot, etc. I left the butter in the pan, as per CQ's suggestion, and it gave a lovely, buttery flavour to the orange sauce. The almonds provided a nice crunch. Served over rice. We liked it very much.
- 1 1⁄2 ounces slivered almonds
- 2 ounces butter
- 2 1⁄2 lbs chicken pieces
- fresh ground black pepper
- 3 oranges
- 1 1⁄2 teaspoons caster sugar
Directions See How It's Made
- Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside.
- In the same pan, heat the butter.
- Sprinkle the chicken pieces with salt, pepper and paprika.
- Fry the chicken until golden brown all over.
- Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender.
- While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments.
- When the chicken is done, remove and arrange on a hot serving dish.
- Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce).
- Adjust the seasoning and pour the sauce over the chicken.
- Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.