Recipe from the American Heart Association, as reported by Helen Dollaghan in the May 29, 1983, edition of The Denver Post. This recipe was developed as a lower-sodium alternative, with 103 mg sodium per serving. Serves four.
Ingredients
1/2 cup unsifted flour
2 teaspoons grated orange rind
1 teaspoon paprika
3/4 teaspoon ground black pepper
3 pounds chicken parts, skinned
1 tablespoon vegetable oil
1/2 cup water
1 1/2 cups orange juice
1/4 cup chopped pecans
2 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Orange slices for garnish
Directions
In a paper or plastic bag combine flour, orange rind, paprika and 1/2 teaspoon of the black pepper. Set aside two tablespoons of this mixture. Add a few pieces of chicken to the bag at a time. Coat well, shaking off excess flour. In a large skillet, heat oil until moderately hot. Add chicken. Brown on all sides. Add water. Bring to boil. Reduce heat and simmer, covered, until chicken is tender, about 30 minutes. Remove chicken to a serving platter, keep warm. Stir two reserved tablespoons flour mixture into chicken drippings. Add orange juice, pecans, brown sugar, cinnamon, ginger and remaining 1/4 teaspoon black pepper. Cook over moderate heat, stirring, until thickened. Spoon sauce over chicken. Garnish with orange slices. Per serving: 410 calories, 103 milligrams sodium.
