Fruited Chicken Indian Style
|Broiler fryer chicken||2 Large, quartered|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Chopped chutney||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Chicken stock base||1 Tablespoon|
|Hot steamed rice||4 Cup (64 tbs)|
|Chopped macadamia nuts/Toasted, blanched almond halves||1⁄4 Cup (4 tbs)|
|Assorted fresh fruits||1 Cup (16 tbs)|
Season chicken with salt and pepper to taste.
Melt butter in a large baking pan (such as your broiler pan), dip chicken in butter to coat lightly, and turn skin side up.
Place in a hot oven (400°) and bake until lightly browned, about 15 minutes.
Meanwhile, in a pan combine orange juice, chutney, cinnamon, curry powder, and chicken stock base.
Simmer slowly until flavors are blended, about 10 minutes.
Pour sauce over browned chicken and continue baking for 35 to 45 minutes or until chicken is tender.
Arrange rice in the center of a large chop plate or tray; surround with chicken pieces.
Spoon on the sauce and sprinkle with the chopped nut meats.
Garnish with your choice of seasonal fresh fruits: 1 cup cantaloupe balls, 1 cup whole stemmed strawberries, 1 peeled and sliced peach, 1 peeled and sliced orange, and 1 banana, peeled and cut in diagonal slices.