This is a delicious, yet somewhat complicated dish to make... it's good served with white rice and asparagus.
2 oz
seedless raisins
1
jigger Madeira
wine1
2 tsp
Paprika
1 tsp white pepper
2
1 Large chicken
3
5 tsp oil
11 oz canned
mandarin oranges
Clove of
minced garlic4
½ cup
beef bullion
1 tbsp
cornstarch
1 tbsp
soy sauce
½ tsp powdered
ginger
½
cup heavy cream
1 tbsp butter
2 tbsp sliced
almonds
Soak raisins in
Madeira.
Fry chicken with paprika and white pepper in oil in large
skillet.
Drain oranges, reserve juice. Measure ½ cup juice
5,
pour over chicken. Add garlic. Pour in
bullion and cover.
Simmer 30 minutes. Drain wine from raisins
6 and add to skillet.
Cook 5 minutes.
Remove Chicken
7.
Blend cornstarch with
water. Add to sauce. Stir until thickened and bubbly.
Season with soy sauce and ginger. Add oranges and
heavy cream.
Heat through, do not
boil.
Saute almonds in frying pan on medium heat until golden brown
8.
Pour
sauce over chicken
9, and top with
sauteed almonds.
1May be
substituted by red
grape juice.
2Black pepper may also be used.
3I like using about 1 lb. of
chicken thighs instead of a whole chicken.
41/2 tsp of
dried minced garlic also works.
5Or you can just use all the juice you drained out of the can.
6I believe it tastes better to add the wine to the sauce along with the raisins.
7Placing the chicken in a
pretty dish would be the
appropriate thing to do.
8Almonds will
burn easily, so you may even want to remove them from the heat before they are actually done.
9Or, if this is not a
formal dinner or something, you can just put the chicken back in the pan with the sauce.