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Polynesian Chicken Recipe

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Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.—Marilou Robinson, Portland, Oregon

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Polynesian Chicken Recipe

Prep: 45 min. Bake: 30 min.

Yield: 20 Servings

45 30 75

Ingredients

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon coarsely ground pepper
20 chicken leg quarters, skin removed
1/3 cup vegetable oil
2 cups orange juice
1-1/2 cups pineapple juice
1/4 teaspoon ground ginger
1 can (20 ounces) pineapple chunks, drained
2 cans (11 ounces each) mandarin oranges, drained
1 cup sliced almonds, toasted
Hot cooked rice

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes.
In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds.
Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice. Yield: 20 servings.

Nutritional Facts 1 serving (1 each) equals 310 calories, 14 g fat (3 g saturated fat), 90 mg cholesterol, 317 mg sodium, 16 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Polynesian Chicken in Taste of Home October/November 2002, p46

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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