3 lbs frying chicken
Salt and pepper
1/2 cup butter, melted
1 tablespoon curry powder
1 cup Longmont Dairy Orange Juice
18 1/2 ounce can pineapple chunks
1/2 cup walnuts—chopped
1/2 cup raisins
1/4 teaspoon cinnamon
1 teaspoon grated orange peel
2 oranges, peeled, sliced and cut to center on one side
1/4 cup water
1 1/2 tablespoons flour
1 1/2 teaspoons soy sauce

Sprinkle chicken with salt, pepper, and curry. Dip each piece into melted butter and place in baking dish. Bake at 400° for 10 minutes. Turn pieces over and return to oven for 10 minutes.

Heat to a boil: the orange juice, peel, pineapple, nuts, raisins, and cinnamon. Pour over chicken and return to oven. Reduce heat to 350° and bake for 30 to 40 minutes.

Place chicken on serving platter. Reserve pan drippings for sauce. Twist orange slices and arrange over chicken.

In a small bowl, gradually add water to flour, stirring constantly. Add soy sauce and pour in baking pan. Simmer on low for 1 to 2 minutes, scraping pan. When cooked and well mixed with drippings, pour over garnished chicken.
Serves 4 to 6