Lucky Chicken With Oranges

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. ------

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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

1. Sprinkle chicken with salt pepper, cinnamon and cloves.
2. 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.
3. Add garlic and onion to pan and cook until onion is limp.
4. Return chicken and add orange juice, dried apricots, capers, wine, and vinegar. Top each piece of chicken with a 1 tablespoon of brown sugar.
5. 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.