This is a delicious, yet somewhat complicated dish to make... it's good served with white rice and asparagus.
2 oz seedless raisins
2 tsp Paprika
1 tsp white pepper2
1 Large chicken3
5 tsp oil
11 oz canned mandarin oranges
of minced garlic4
½ cup beef
1 tbsp cornstarch
1 tbsp soy
½ tsp powdered ginger
1 tbsp butter
2 tbsp sliced almonds
Soak raisins in Madeira
Fry chicken with paprika and white pepper in oil in large skillet
oranges, reserve juice. Measure ½ cup juice5
over chicken. Add garlic. Pour in bullion
and cover. Simmer
30 minutes. Drain wine from raisins6
and add to skillet. Cook
cornstarch with water
. Add to sauce. Stir until thickened and bubbly. Season
with soy sauce and ginger. Add oranges and heavy cream
through, do not boil
Saute almonds in frying pan on medium heat until golden brown8
, and top with sauteed
May be substituted
by red grape juice
may also be used.
I like using about 1 lb. of chicken
thighs instead of a whole chicken.
1/2 tsp of dried
minced garlic also works.
Or you can just use all the juice you drained out of the can.
I believe it tastes better to add the wine to the sauce along with the raisins.
Placing the chicken in a pretty dish
would be the appropriate
thing to do.
Almonds will burn
easily, so you may even want to remove them from the heat before they are actually done.
Or, if this is not a formal dinner
or something, you can just put the chicken back in the pan with the sauce.