World's Fair Chicken
This delicious recipe for World's Fair Chicken was submitted by June I. Newton of Chappaqua, New York.
3 (2 1/2-pound) broiler-fryers, each cut in half
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons butter or margarine
1 1/2 cups orange juice
1/2 cup slivered blanched almonds
1/2 cup dark seedless raisins or currants
1/4 cup chutney, coarsely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder
1/8 teaspoon dried thyme leaves
1 1/2 cups regular long-grain rice
Parsley, mandarin-orange sections, sliced bananas for garnish
Condiments: peanuts, shredded coconut and thinly sliced green onions (optional)
- About 1 hour before serving: Preheat oven to 400°F (205°C).
- Arrange chicken halves, skin-side up, in large open roasting pan. Sprinkle chicken with salt and pepper; dot with butter or margarine. Bake 15 minutes.
- Meanwhile, in 2-quart saucepan over high heat, heat orange juice, slivered almonds, raisins, chopped chutney, cinnamon, curry powder and thyme leaves to boiling. Reduce heat to low and simmer, uncovered, 10 minutes.
- Pour sauce over chicken and continue baking 35 minutes longer or until juices run clear when chicken is pierced with a fork, periodically basting chicken with sauce in pan. While chicken is cooking, prepare rice as label directs; keep rice warm.
- To serve, arrange chicken and rice on platter. Skim fat from sauce in roasting pan. Pour sauce over chicken. Garnish with parsley, mandarin-orange sections, and sliced bananas. If you like, serve peanuts, shredded coconut and sliced green onion as condiments.
Makes 12 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.