Orange Chicken With Almonds

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 6 chicken breasts
• 2 tablespoons butter
• 2 tablespoons flour, combined with
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 1/2 cups orange juice
• 1 tablespoon honey, to taste
• 1/4 cup raisins
• 1/2 cup blanched slivered almond, toasted
• 1 navel orange, halved and sliced very thin

Recipe

• 1 in a large, stainless-steel saucepan, brown the chicken, patted dry and seasoned with salt and pepper, in batches, in the butter over moderate-high heat, transferring it to a plate as it is browned.
• 2 pour off all but 2 tblsps of the fat from the saucepan.
• 3 add the flour mixture, cinnamon and ginger to the saucepan and cook the roux over low heat, stirring, for 3 minutes.
• 4 add the orange juice in a stream, whisking.
• 5 bring the liquid to a boil, stirring, and simmer the sauce until slightly thickened.
• 6 stir in the honey, almonds and the raisins and arrange the chicken in the skillet in one layer (or as close to it as you can).
• 7 simmer the chicken, covered, for 30 minutes, or until it is tender.
• 8 transfer to a plate and tent with foil to keep warm.
• 9 skim the fat from the sauce and reduce it over moderate-high heat until it is thick enough to coat back of spoon.
• 10 add the orange slices and heat over low heat until the slices are heated through.
• 11 nap the chicken breasts with the orange slices and some of the sauce.
• 12 pass the remaining sauce separately.