Chicken Luau

Name: Chicken Luau
Ingredients: 2-3 lb. frying chicken; 1 c. pineapple chunks; 2 Tbsp. butter; 1 1/2 Tbsp. cornstarch; 2 tsp. salt; 1/2 tsp. pepper, coarse ground; dash of cayenne pepper; 1 c. chicken broth; 1/2 c. pineapple juice; 1/2 c. orange marmalade; 1/2 c. sherry; 2 Tbsp. chutney; 1 c. celery with leaves, minced; dash of cinnamon; dash of cloves; 1/2 c. whole blanched almonds, toasted

16 ingredients

12 steps

Ingredients

2-3 lb. frying chicken
1 c. pineapple chunks
2 Tbsp. butter
1 1/2 Tbsp. cornstarch
2 tsp. salt
1/2 tsp. pepper, coarse ground
dash of cayenne pepper
1 c. chicken broth
1/2 c. pineapple juice
1/2 c. orange marmalade
1/2 c. sherry
2 Tbsp. chutney
1 c. celery with leaves, minced
dash of cinnamon
dash of cloves
1/2 c. whole blanched almonds, toasted

Directions

1

Place chicken, skin side up, in shallow 9 X 13 baking dish. Slowly cook pineapple in butter for 5 minutes.
2

Add cornstarch, salt, pepper, and cayenne pepper.
3

Stir in broth and pineapple juice.
4

Add marmalade, sherry, chutney, celery and spices.
5

Mix well.
6

Cook, stirring until thickened.
7

Spoon over chicken.
8

Bake, uncovered, at 350° for 1 1/2 hours or until chicken is tender. Sprinkle almonds over chicken.
9

Garnish with green pepper strips, if desired.
10

Serve with rice pilaf.
11

Yield:
12

6-8 servings.