flour for coating
salt
paprika
4 chicken pieces
1 tablespoon grated orange rind
2/3 cup (150 ml) 1/4 pt orange juice
1 cup (250 g) 8 oz can crushed pineapple, drained
orange segments to garnish
salt
paprika
4 chicken pieces
1 tablespoon grated orange rind
2/3 cup (150 ml) 1/4 pt orange juice
1 cup (250 g) 8 oz can crushed pineapple, drained
orange segments to garnish
method
1. Mix flour with salt and paprika and use to coat the chicken pieces.
2. Place them in a greased casserole and sprinkle with the orange rind.
3. Pour in the orange juice, then spread the chicken with the pineapple.
4. Cover the casserole and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 hour.
5. Serve garnished with orange segments.
2. Place them in a greased casserole and sprinkle with the orange rind.
3. Pour in the orange juice, then spread the chicken with the pineapple.
4. Cover the casserole and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 hour.
5. Serve garnished with orange segments.
serving amount
serves 4
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