Recipe - Saucy Cranberry Chicken

1 2 One half pound fryer, cut into serving
: pieces
One half cup sifted allpurpose flour
2 teaspoon paprika
2 One fourth teaspoon salt *optional*
1 3/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Three fourths teaspoon ground ginger
One fourth teaspoon onion powder
1/8 teaspoon ground thyme
1/8 teaspoon pepper
1/3 cup butter
1 tablespoon orange juice
1 One half cup jellied cranberry sauce
One half cup water
4 whole cloves
One half cup 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 skinside
down, big pieces in the center, in skillet. Brown slowly 1520 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 One half of this mixture over the chicen. Cover and cook slowly 1520
minutes, or until chicken is forktender. 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. 45 servings.

Posted to EATL Digest 28 Dec 96

From: Don Dunbar envelope@ARTHUR.AVALON.NET

Date: Sun, 29 Dec 1996 21:25:13 0600