Cape Cod Chicken

Name: Cape Cod Chicken
Ingredients: 3/4 c. long grain rice; 1 tsp. instant chicken bouillon granules or 1 bouillon cube dissolved in 2 Tbsp. boiling water; 1/2 tsp. each crushed dried sage and marjoram leaves; 1 tsp. onion powder or 1/2 tsp. garlic powder; 1 tsp. salt; 1/8 tsp. black pepper; 1 frying chicken (2 1/2 to 3 lb.), cut up; 1 (16 oz.) can whole cranberry sauce; 3 Tbsp. butter; 1 Tbsp. lemon juice; 2 Tbsp. soy sauce; 1/2 c. sliced blanched almonds

12 ingredients

7 steps

Ingredients

3/4 c. long grain rice
1 tsp. instant chicken bouillon granules or 1 bouillon cube dissolved in 2 Tbsp. boiling water
1/2 tsp. each crushed dried sage and marjoram leaves
1 tsp. onion powder or 1/2 tsp. garlic powder
1 tsp. salt
1/8 tsp. black pepper
1 frying chicken (2 1/2 to 3 lb.), cut up
1 (16 oz.) can whole cranberry sauce
3 Tbsp. butter
1 Tbsp. lemon juice
2 Tbsp. soy sauce
1/2 c. sliced blanched almonds

Directions

1

Mix rice, bouillon and seasonings. Sprinkle over bottom of buttered 13 x 9-inch baking dish.
2

Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edge.
3

In a small pan, heat the cranberry sauce, butter, lemon juice and soy sauce. Bring almost to a boil over medium heat, stirring constantly.
4

Pour cranberry mixture over chicken.
5

Cover tightly with foil. Bake at 325° for 1 hour and 10 minutes.
6

Uncover. Sprinkle with almonds.
7

Bake 10 minutes longer.