Biblical Chicken with Honey, Almonds and Raisins

recreate an old family tradition

Buy Slivered Almonds here

Buy Monucca Raisins here



6 boned chicken breasts, skinned 2 tablespoons flour
1 teaspoon salt
10 grinds black pepper
1/4 cup margarine
1 tablespoon olive oil
3/4 cup slivered almonds
For the sauce:
1-1/4 cups dry white wine
2/3 cup chicken stock
2/3 cup orange juice
2 teaspoons grated lemon rind
1 tablespoon honey
3 tablespoons  Sweet Monucca Raisins
3 inch cinnamon stick
2 teaspoons cornstarch, mixed with
1 tablespoon water or chicken stock
2 small oranges, peeled, pith removed, cut in sections

Take each breast in turn and flatten it gently between the hands then coat with the seasoned flour. In a large sauté pan, heat the fats until the foam subsides, then immediately add the almond slivers and cook gently until golden brown. Drain on a paper towel.

Add the chicken breasts to the hot fats - probably in two batches - and cook on each side for about 3 minutes, or until a golden color. Remove from the pan and pour away any excess fat without discarding the savory brown bits at the bottom.

Now add the wine to the pan, stirring well, and bubble for 3 minutes to intensify the flavor, then add the stock, orange juice, lemon rind, honey, raisins and cinnamon stick.

Bring the sauce to the boil, add the chicken breasts in a single layer, spoon the liquid over them, then cover the pan and take it off the heat. Just before serving, bring the sauce slowly back to the simmer, add the cornstarch mixture and bubble for 3 more minutes. Nick a breast to check that there's no sign of pinkness; if there is, bubble a bit more.

Lift the breasts out and arrange on a warm plate. Add salt and pepper if necessary, then spoon the sauce over the breasts and decorate the dish with the orange sections and the toasted almonds. Serve accompanied by plain steamed Basmati rice or new potatoes.

Note: If the pan won't hold all the chicken breasts in a single layer, arrange them side by side in a roasting pan, pour over the hot sauce and leave covered with foil. To reheat, cook covered at 350 degrees F. for 25 minutes, or until bubbly.

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