- 2 broiler-fryer chickens cut in serving pieces
- 1 teaspoon salt
- 4 tablespoons butter, margarine or oil
- 1 can (20 oz) pineapple chunks, cut in two
- 1 1/2 cup orange juice
- 1/2 teaspoon tabasco
- 1/4 teaspoon ground cinnamon
- 1/4 scant teaspoon ground cloves
- 2 tablespoons water
- 2 tablespoons cornstarch
- 4 cups blanched almonds
- avocado wedges (we didn’t have)
- Sprinkle chicken with salt.
- Brown on all sides in large skillet, adding almonds for the last five minutes
- Drain pineapple and add 1/2 cup of the syrup and the orange juice to the chicken pieces.
- Stir in tabasco and spices.
- Simmer, covered, 30-35 minutes.
- Remove chicken to serving plate and keep warm.
- Add drained pineapple chunks (and, optionally, extra juice) to skillet.
- Blend cornstarch and water and add to skillet, stirring constantly until mixture comes to a boil. Don’t let thicken too much.
- Pour sauce over chicken, garnish with avocado wedges.
- It’s very good.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)
Also submitted by Virginia Goucher Lehman.