| SPICED CHICKEN WITH FRUIT SAUCE |
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4 servings1/3 cup all-purpose flour 3/4 teaspoon salt 1-1/4 teaspoons ground allspice, divided 1/2 teaspoon paprika 1/4 teaspoon ground ginger 1/4 teaspoon cayenne 1/8 teaspoon garlic powder 2-1/2 to 3-pound broiler-fryer chicken, cut up 6 tablespoons CRISCO Oil, divided 1 small onion, halved and thinly sliced 1 can (16 ounces) dark sweet cherries 1 tablespoon lemon juice 1 tablespoon cornstarch 2 teaspoons sugar 1 teaspoon instant chicken bouillon granules 1 can (11 ounces) mandarin orange sections, drained 1 can (8 ounces) apricot halves, drained Preheat oven to 350ºF. Mix flour, salt, 1/2 teaspoon allspice, paprika, ginger, cayenne and garlic powder in large plastic food storage bag. Add a few chicken pieces. Shake to coat. Remove chicken from bag. Repeat with remaining chicken. Heat 4 tablespoons Crisco Oil in large skillet. Add chicken. Brown over medium-high heat. Transfer chicken to 13 x 9-inch baking dish. Cover dish with aluminum foil. Bake at 350ºF, about 30 minutes. Remove aluminum foil. Bake 10 to 20 minutes longer, or until juices run clear and meat near bone is no longer pink. Meanwhile, heat remaining 2 tablespoons Crisco Oil in medium saucepan. Add onion. Sauté over moderate heat until tender. Remove from heat. Drain cherries, reserving juice. Set cherries aside. Add reserved cherry juice, lemon juice, cornstarch, sugar, bouillon granules and remaining 3/4 teaspoon allspice to onion in saucepan. Heat to boiling, stirring constantly. Boil 1 minute, or until thickened, stirring constantly. Stir in cherries, orange sections and apricot halves. Remove from heat. Serve over baked chicken. |
