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Makes 6 servings.



  1. Dust chicken pieces with mixture of flour, salt, onion powder and pepper. Reserve any leftover seasoned flour.
  2. Brown chicken in large skillet in oil on all sides.
  3. Meanwhile, combine 1½ cups orange juice, cranberry sauce, mustard, cloves and chicken base. Heat until cranberry sauce is melted.
  4. Pour over chicken; cover and simmer 45 minutes or until Chicken is tender.
  5. Blend remaining ½ cup orange juice into reserved seasoned flour.
  6. Pour into pan juices; cook, stirring constantly, until thickened.
  7. Serve over beds of fluffy rice.
  8. Sprinkle with sliced almonds, and garnish with orange and lemon slices, if desired.