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
Serving size: Complete recipe
Calories 4732 Calories from Fat 2894
% Daily Value*
Total Fat 321 g493.4%
Saturated Fat 73.1 g365.7%
Trans Fat 0.8 g
Cholesterol 1190.6 mg396.9%
Sodium 1647.5 mg68.6%
Total Carbohydrates 143 g47.8%
Dietary Fiber 26.6 g106.2%
Sugars 93.4 g
Protein 319 g637.4%
Vitamin A 76.1% Vitamin C 641.2%
Calcium 73.6% Iron 104.8%
*Based on a 2000 Calorie diet