To say that this chicken dish was a recent hit at our family Shabbat dinner would be an understatement! I have had the recipe for over thirty years, having first discovered it in Victoria Principle’s Book, “The Diet Principle”. I forgot all about it until recently when I pulled it out to make for a family dinner. It got high marks from everyone.
- 4-6 pieces of chicken, skinned
- 2 tablespoons of unsalted margarine or vegan spread like Earth’s Balance
- 1 tablespoon of oil
- 1/2 teaspoon of freshly ground pepper
- 1/3 cup of brandy
- 4 cloves of garlic, pressed
- 2 tablespoons of chopped yellow chilis (optional).
- 2 6-ounce cans of unsweetened frozen orange juice, undiluted
- 1/2 cup of slivered almonds
- 1 orange, sliced
- Wash and dry the chicken and season with the pepper.
- Melt the margarine and the oil in a large skillet over medium heat, and sauté the chicken in it until golden brown on all sides.
- Pour the brandy over the chicken and carefully set it aflame, get your phone camera ready, because this is a great Instagram or Facebook moment!
- When the flames die down, add the garlic and chilis, if using.
- Blend in the undiluted orange juice and simmer for about 25 minutes, turning often to coat the chicken.
- When the chicken is tender, move it to a serving platter and pour the sauce over it.
- Cover with the chopped nuts and garnish with the orange slices.