Pollo Con Naranja Chicken With Oranges
|Broiler fryer chicken||4 Pound, cut into pieces (1 Piece)|
|Ground cloves||1⁄8 Teaspoon|
|Salad oil||3 Tablespoon|
|Whole garlic cloves||2|
|Onion||1 Medium, chopped|
|Orange juice||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Seedless raisins||2 Tablespoon|
|Capers/Nasturtium seeds||1 Tablespoon|
|Coarsely chopped almonds||1⁄2 Cup (8 tbs)|
|Valencia oranges||3 , peeled and sliced|
Sprinkle chicken with salt, pepper, cinnamon, and cloves.
In a large skillet, brown the chicken in oil over moderately high heat.
Add garlic and onion; continue cooking until chicken is brown but not crusted.
Add orange juice, water, saffron, raisins, and capers.
Cover and cook over low heat until chicken is tender, about 40 minutes.
Add almonds 5 minutes before serving.
Decorate with orange slices.