INGREDIENTS
3 ½ – 4 pounds cut up, skinless chicken parts
1 cup fresh Hale orange juice
1 cup dry white wine
1 onion, thinly sliced
1 carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
¼ cup of raisins
3 tablespoons vegetable oil
1 tablespoon grated orange rind
1 teaspoon ground cumin
1 teaspoon paprika
1 Hale orange, peeled and sectioned
Salt and pepper, to taste
1 tablespoon butter or margarine
1 tablespoon flour
PREPARATION
Arrange the chicken pieces in casserole, large enough for just one layer. In large bowl, combine the orange juice, wine, carrot, celery, raisins, oil, grated orange rind, cumin, paprika, and salt and pepper. Prick the chicken with fork or skewer and pour the orange mixture over the chicken. Cover and marinate in refrigerator for several hours or overnight. Cook the chicken casserole in a preheated 350 degree oven for one hour or until tender. Transfer the chicken and vegetables with a slotted spoon to platter and keep warm, covered. Meanwhile, cook the remaining liquid over high heat for about 5 minutes until somewhat reduced. Melt one tablespoon butter, or margarine, in small saucepan and add one tablespoon of flour. Cook over low heat, stirring, and add small amount of hot liquid from remaining liquid. Then add that to the rest of the hot liquid and cook until slightly thickened. Add more salt and pepper if needed and pour over the chicken. Add orange sections and serve with rice.
Yields 4-6 servings.