1 large chicken
salt and black pepper to taste
1/4 cup of olive oil
1/4 cup of chopped hazelnuts
1/3 cup of seedless raisins
1/2 cup of diced pineapple
1/8 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
1 1/2 cups of orange juice
1 tablespoon of all-purpose flour
1/4 cup of water
orange and avocado slices for garnish
salsa sprigs for garnish
1 large chicken
salt and black pepper to taste
1/4 cup of olive oil
1/4 cup of chopped hazelnuts
1/3 cup of seedless raisins
1/2 cup of diced pineapple
1/8 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
1 1/2 cups of orange juice
1 tablespoon of all-purpose flour
1/4 cup of water
orange and avocado slices for garnish
salsa sprigs for garnish
Wash and pat dry the chicken
Tie it with kitchen twine, season with salt and pepper, and brown it on all sides in olive oil over low heat
Remove excess fat and place 1/4 cup of same in a skillet over low heat for about 1 hour or until the chicken is tender
Transfer the chicken to a warm plate
Dissolve flour in water and add it to the pan sauce
Cook over low heat, stirring constantly, until thickened
Pour this sauce over the chicken and garnish with sliced avocado, orange slices, and salsa sprigs
Serve 6 portions
