Chicken With Oranges
|Frying chicken||3 1⁄2 Pound, cut up|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Salad oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Onion||1 Medium, chopped|
|Orange juice||1 Cup (16 tbs)|
|Ground saffron||1 Pinch|
|Seedless raisins||2 Tablespoon|
|Coarsely chopped almonds||1⁄2 Cup (8 tbs)|
|Oranges||3 , peel and white membrane discarded, sliced|
Rinse chicken and pat dry.
Sprinkle with cinnamon and cloves; season to taste with salt and pepper.
Heat oil in a wide frying pan over medium-high heat.
When oil is hot, add chicken, several pieces at a time, and cook until well browned on all sides (about 10 minutes).
Repeat for remaining chicken, setting aside as cooked.
Discard all but 2 tablespoons of the drippings and add garlic and onion; cook, stirring, until vegetables are soft (about 7 minutes).
Return chicken to pan with orange juice, saffron, raisins, and capers.
Cover and cook over low heat until meat near thighbone is no longer pink when slashed (about 35 minutes).
Stir in almonds.
Garnish individual servings with orange slices