*  Exported from  MasterCook II  *

         Seville-Style Chicken with Oranges, Raisins and Almonds

Recipe By     : Gourmet Magazine - October 1993
Serving Size  : 4    Preparation Time :1:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   Olive Oil
1350      Grams         Chicken,Cut into 8 Pieces
   2                    Onions,Chopped Fine
     3/4  Cup           Orange Juice,Fresh
     3/4  Cup           Chicken Broth
   2      Tablespoons   Medium-Dry Sherry
     3/4  Teaspoon      Cinnamon
     1/8  Teaspoon      Ground Cloves
     1/2  Cup           Raisins
     1/2  Cup           Slivered Almonds
   2      Navel         Oranges,Peeled and Sectioned -- Remove all pith

1)  In a large heavy flameproof casserole, heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper.  (Do this in batches if necessary.)  Transfer the chicken as it is browned with a slotted spoon to a plate.

2)  Pour off all but 2 Tablespoons of the fat and in the remaining fat cook the onions over moderate heat, stirring, until they are golden.

3)  Stir in the orange juice, broth, Sherry, cinnamon, cloves and salt and pepper to taste.

4)  Add the chicken, skin sides up, the raisins and almonds and simmer the mixture, covered, for 20 minutes.

5)  Add the orange sections and simmer the mixture, covered, for 5 to 10 minutes more, or until the chicken is tender.

6)  Transfer the chicken with tongs to a heated platter and keep it warm, covered loosely.

7)  Boil the sauce, stirring, until it is thickened slightly.  Then spoon it over the chicken.

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