Cinnamon Orange Chicken

• 2 1/2 or 3 lb. chicken, cut up
• 1/4 c. flour
• 1 Tbsp. cinnamon
• 1 tsp. ground cloves
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 onion, chopped
• 1 c. orange juice
• 1/4 c. golden raisins
• 1 c. white rice, cooked

1. Combine flour, cinnamon and cloves.
2. Lightly coat chicken pieces in mixture; shake off excess.
3. Heat butter and olive oil in large frying pan over medium heat.
4. When hot, add chicken pieces and brown on both sides.
5. Remove chicken from the pan.
6. Add chopped onion; cook until onion is tender.
7. Return chicken to pan. Add orange juice and raisins.
8. Cover, reduce heat to low and simmer for 30 minutes.
9. Remove chicken from pan; keep warm. Increase heat to high; boil remaining juices rapidly, stirring occasionally until sauce reduces and thickens slightly, about 5 minutes.
10. Place hot cooked rice on a serving platter.
11. Arrange chicken pieces on top.
12. Top with orange sauce; garnish with parsley and orange slices.
13. Serves 4.

chicken, flour, cinnamon, ground cloves, butter, olive oil, onion, orange juice, golden raisins, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357101 (may not work)