To say that this chicken dish was a total hit at a recent family dinner, would be an understatement! I have had this recipe for 35 years, having first discovered it in Victoria Principle’s book, “The Diet Principle.” I forgot all about it until recently. Needless to say it got high marks, so I am sharing it with you!
4-6 pieces of chicken, skinned
2 tablespoons unsalted margarine or vegan spread like Earth’s Balance
1 tablespoon oil
1/2 teaspoon freshly ground pepper
1/3 cup of brandy
4 cloves garlic, pressed
2 tablespoons chopped yellow chilis (optional).
2 6-ounce cans of unsweetened frozen orange juice, undiluted
1/2 cup slivered almonds
1 orange, sliced
Wash and dry the chicken and season with pepper.
Melt the margarine and 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, remove it to a serving platter and pour the sauce over it. Cover with the chopped nuts and garnish with the orange slices.