 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 20 |
|
Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.Marilou Robinson, Portland, Oregon Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 teaspoons salt |
1 teaspoon coarsely ground pepper |
20 chicken leg quarters, skin removed |
1/3 cup vegetable oil |
2 cups orange juice |
1-1/2 cups pineapple juice |
1/4 teaspoon ground ginger |
1 can (20 ounces) pineapple chunks, drained |
2 cans (11 ounces each) mandarin oranges, drained |
1 cup sliced almonds, toasted |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes.
2. In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds.
3. Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice. Yield: 20 servings.
|
|