Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Cloves | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 to 3 pounds choice chicken pieces
- 1/3 cup flour
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 cups orange juice
- 1 8-ounce can jellied cranberry sauce, cubed
- 1 tablespoon prepared mustard
- 1/8 teaspoon ground cloves
- 2 teaspoons chicken base or 2 bouillon cubes
- 3 cups hot cooked rice
- 1/3 cup sliced almonds, toasted
- =
Directions
Dust chicken pieces with mixture of flour, salt, onion powder and pepper. Reserve any leftover seasoned flour. Brown chicken in large skillet in oil on all sides.
Meanwhile, combine 1-1/2 cups orange juice, cranberry sauce, mustard, cloves and chicken base. Heat until cranberry sauce is melted. Pour over chicken; cover and simmer 45 minutes or until chicken is tender.
Blend remaining 1/2 cup orange juice into reserved seasoned flour. Pour into pan juices; cook, stirring constantly, until thickened. Serve over beds of fluffy rice. Sprinkle with sliced almonds, and garnish with orange and lemon slices, if desired.