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Chicken with Mandarin Oranges & Almonds




Source of Recipe


Gail Weinshal Katz


List of Ingredients




2 oz. seedless raisins
1 jigger Madeira
1 large chicken, 3-1/2 to 4 pounds, cut into serving pieces
2 tsp. paprika
1 tsp. white pepper
5 T. oil
1 11-oz. can mandarin oranges, drained
1 clove garlic, minced
1/2 C. hot beef bouillon
1 T. cornstarch
1 T. soy sauce
1/2 tsp. powder ginger
1/2 C. heavy cream, lightly beaten
1 T. butter
2 T. sliced almonds


Recipe



Cover raisins with Madeira and soak.
Cut chicken into serving pieces.
Mix together paprika and pepper, and rub chicken with this mixture.
Heat oil in skillet or dutch oven. Add chicken and fry until golden on all sides, about 10 minutes.
drain mandarin oranges, reserving juice. Measure 1/2 C. of juice and pour over chicken. Add minced garlic. Pour in beef bouillon, cover and simmer for 30 minutes.
drain raisins and add, cook for another 5 minutes.

Remove chicken with slotted spoon and arrange on preheated platter and keep warm.
Blend cornstarch with small amount of cold water; add to sauce, stirring constantly until thickened and bubbly.
Season with soy sauce and powdered ginger.
Add mandarin oranges and lightly beaten cream. Heat through, but do not boil.
Heat butter in small skillet. Add sliced almonds and cook until golden. Pour sauce over chicken and top with almonds.

Makes 6 servings.