Chicken seychelles - recipes

Sunset, March, 1986

The flavor inspiration is African. 1 broiler-fryer chicken (about 4 lb.), cut up 1 can (11 oz.) mandarin oranges About 1/2 cup regular-strength chicken broth At least 3 tablespoons Major Grey Chutney 2 tablespoons sliced almonds 1 tablespoon raisins 1 teaspoon curry powder 1/2 teaspoon ground cinnamon 1/2 teaspoon dry thyme leaves Salt and pepper

Arrange chicken, except, except breast, in a 9- by 13-inch baking pan. Drain orange liquid into a measuring cup; add broth to make 1 cup total. Reserve orange sections. Chop 3 tablespoons chutney and mix with orange liquid, almonds, raisins, curry, cinnamon, and thyme; pour over chicken.

Bake chicken, uncovered, in a 425 [deg.] oven 25 minutes. Add breast and oranges. Bake until thigh is no longer pink at bone (cot to test), about 50 minutes total; baste often with pan juices. Lift chicken into a serving dish. Skim fat off juices and discard; serve juices to spoon onto individual portions. Season with salt and pepper; add chutney as desired. Makes 4 servings.