Orange Almond Chicken

By á-7997

Ingredients

• 1 chicken (about 3 1/2 lbs), cut up and trimmed of fat
• 1 tsp each: salt and paprika
• 1/4 tsp pepper
• 1/4 c butter or margarine
• 2/3 c slivered almonds
• 1 c orange juice

Preparation

Step 1

Rinse chicken and pat dry. Combine salt, paprika, and pepper; rub mixture into all sides of chicken. Melt butter in a wide frying pan over medium high heat. Add chicken, a portion at a time (do not crowd pan); cook, turning as needed, until browned on all sides. As chicken is browned, remove it from pan and set aside.
Return all chicken pieces (and any juices) to pan. Then reduce heat to low, cover, and cook until meat near thighbone is no longer pink, 35-40 minutes.
Meanwhile, toast almonds in another wide frying pan over medium high heat, stirring often, until golden, about 5 minutes. Pour out of pan and set aside.
Transfer chicken to a platter and keep warm. Skim and discard fat from pan juices. Pour orange juice into chicken cooking pan and stir to scrape browned bits free. Then bring to a boil over high heat and boil, uncovered, until reduced by half. Pour sauce over chicken; sprinkle with almonds.