Chicken Luau - cooking recipe

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

Preparation

Place chicken, skin side up, in shallow 9 X 13 baking dish. Slowly cook pineapple in butter for 5 minutes.
Add cornstarch, salt, pepper, and cayenne pepper.
Stir in broth and pineapple juice.
Add marmalade, sherry, chutney, celery and spices.
Mix well.
Cook, stirring until thickened.
Spoon over chicken.
Bake, uncovered, at 350\u00b0 for 1 1/2 hours or until chicken is tender. Sprinkle almonds over chicken.
Garnish with green pepper strips, if desired.
Serve with rice pilaf.
Yield:
6-8 servings.