Recipe by cookiedog
This was submitted for RSC #9. When I first made the recipe I used pan for a lid and that let a lot of steam escape so I increased the liquid and that is the recipe as posted. After making it a second time with a normal lid I found there to be too much liquid. I would suggest using 1/2 cup orange juice instead of 1 cup. This is nice served with rice or cornbread and a green salad. ------
Top Review by Trisha W
Oooh-la-la! I was Lucky I chose this recipe to try for the contest. This was a delicious sweet meal - and I like sweet! The chicken was very moist and flavorful. The sauce was marvelous (we poured it over the chicken and some mashed potatoes.)
- 3 1⁄2 lbs broiler-fryer chickens, cut in 8 pieces
- salt and pepper
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 3 tablespoons salad oil
- 3 garlic cloves, minced
- 1 medium sized white onion, chopped
- 1 cup orange juice
- 1⁄4 cup chopped dried apricot
- 1 1⁄2 tablespoons capers
- 3⁄4 cup dry white wine
- 3 tablespoons white wine vinegar
- 1⁄2 cup brown sugar
- 1⁄2 cup coarsely chopped almonds
- 2 -3 oranges, peeled and sliced
- chopped cilantro (optional)
- season with salt
Directions See How It's Made
- Sprinkle chicken with salt pepper, cinnamon and cloves.
- In a wide frying pan, heat oil over medium-high heat; add chicken and cook until well browned on all sides. Remove chicken to a plate and discard all but 2 tablespoons of drippings.
- Add garlic and onion to pan and cook until onion is limp.
- Return chicken and add orange juice, dried apricots, capers, wine, and vinegar. Top each piece of chicken with a 1 tablespoon of brown sugar.
- Cover and cook over low heat until chicken is no longer pink near bone (about 45 minutes). Stir in almonds just before serving and garnish with orange slices and chopped cilantro.