INGREDIENTS

INSTRUCTIONS

-pieces 1/2 c  sifted all-purpose flour 2 ts paprika 2 1/4  ts salt
optional 1 3/8 ts ground cinnamon 1/8 ts ground nutmeg 3/4 ts  ground
ginger 1/4 ts onion powder 1/8 ts ground thyme 1/8 ts pepper  1/3 c
butter 1 tb orange juice 1 1/2 c  jellied cranberry sauce 1/2 c  water
4 whole cloves 1/2 c  almonds, slivered optional  Was just parussing a
gift of mine from a bit back...it is, would you  believe, a cookbook?
grin anyway, I have here one that I am just  dying to share. This is
from Prairie Farmer Poultry Cookbook, & from  what I can tell, it is
going to serve me well.  Dry chicken pieces thoroughly. Sift together
twice flour, paprika,  salt, cinamon, nutmeg, ginger, onion powder,
thyme and pepper. Heat  butter in an 11" skillet. Roll pieces of
chicken in flour mixture.  Place skin-side- down, big pieces in the
center, in skillet. Brown  slowly 15-20 minutes. Turn occasionally to
prevent sticking. Add  orange juice. Cover and cook slowly for 20
minutes, turning  occasionally. Pour off excess fat.  In a small
saucepan, blend cranberry sauce, water, and cloves  together. Heat,
stirring constantly, until sauce is melted and  mixture is blended.
Pour 1/2 of this mixture over the chicen. Cover  and cook slowly 15-20
minutes, or until chicken is fork-tender. Turn  when necessary to
prevent sticking. Add the rest of the cranberry  mixture and simmer,
uncovered, until a thick sauce is formed. Add  almonds if desired. 4-5
servings.  Posted to EAT-L Digest 28 Dec 96  From:    Don Dunbar
<envelope@ARTHUR.AVALON.NET>  Date:    Sun, 29 Dec 1996 21:25:13 -0600

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