|Broiler fryer||3 Pound, cut up|
|Flour||1⁄2 Cup (8 tbs)|
|Rosemary leaves||1⁄2 Teaspoon, crushed|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Kumquats||8 Ounce (1 Jar)|
|Coarsely chopped crystallized ginger||3 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Sliced almonds||6 , toasted|
Coat chicken pieces evenly with a mixture of flour, salt, pepper, and rosemary.
Heat butter in a skillet.
Add chicken pieces and brown evenly over medium heat, about 15 minutes.
When chicken is browned, arrange pieces in a shallow baking pan.
Put kumquats and syrup into an electric blender container; blend until smooth.
Mix kumquat puree, ginger, and chicken broth with drippings in skillet.
Heat to boiling.
Pour sauce over chicken.
Bake at 350Â°F about 45 minutes, or until tender, basting several times.
Garnish with almonds