This is a dish made with chicken and rice that is flavored with orange. It is a simple and easy dish to make, and it is also very flavorful and nutritious. This dish is perfect for a quick and easy meal, and it is also a great way to get your family to eat more chicken and rice.
SPRINKLE CHICKEN WITH 1/2 TEASPOON SALT.
HEAT BUTTER IN LARGE SKILLETAND BROWN CHICKEN PIECES.
REMOVE CHICKEN FRON PAN.
COMBINE FLOUR, 1/2 TEA-SPOON SALT, SUGAR, CURRY POWDER AND CINNAMON.
STIR INTO PAN DRIPPINGS TOMAKE A SMOOTH PASTE.
ADD GINGER AND ORANGE JUICE.
COOK, STIRRING CONSTANTLYUNTIL SAUCE BUBBLES AND BEGINS TO THICKEN.
RETURN CHICKEN TO PAN ANDRAISINS.
COVER AND COOK OVER LOW HEAT FOR 40 TO 50 MINUTES, UNTIL CHICKENIS TENDER AND COOKED THROUGH.
ADD NUTS AND ORANGE SLICES.
HEAT THROUGH.
SPOON COOKED RICE ONTO LARGE PLATTER AND TOP WITH CHICKEN PIECES AND SOMEOF THE SAUCE.
SERVE REMAINING SAUCE ON THE SIDE IN A GRAVY BOAT.
Ingredients
Directions
SPRINKLE CHICKEN WITH 1/2 TEASPOON SALT.
HEAT BUTTER IN LARGE SKILLETAND BROWN CHICKEN PIECES.
REMOVE CHICKEN FRON PAN.
COMBINE FLOUR, 1/2 TEA-SPOON SALT, SUGAR, CURRY POWDER AND CINNAMON.
STIR INTO PAN DRIPPINGS TOMAKE A SMOOTH PASTE.
ADD GINGER AND ORANGE JUICE.
COOK, STIRRING CONSTANTLYUNTIL SAUCE BUBBLES AND BEGINS TO THICKEN.
RETURN CHICKEN TO PAN ANDRAISINS.
COVER AND COOK OVER LOW HEAT FOR 40 TO 50 MINUTES, UNTIL CHICKENIS TENDER AND COOKED THROUGH.
ADD NUTS AND ORANGE SLICES.
HEAT THROUGH.
SPOON COOKED RICE ONTO LARGE PLATTER AND TOP WITH CHICKEN PIECES AND SOMEOF THE SAUCE.
SERVE REMAINING SAUCE ON THE SIDE IN A GRAVY BOAT.
